Name: Spiced Eggplant and Kale Soup
Total time: 50 min
Yield: Serves 4
Ingredients: 6 tablespoons extra-virgin olive oil, divided; 1¼ pounds eggplant, cut into ½-inch pieces; 2 garlic cloves, minced; 1½ teaspoons ground coriander; 1½ teaspoons ground cumin; 1 teaspoon grated fresh ginger; ¾ teaspoon ground dried Aleppo pepper, divided; ¼ teaspoon ground cinnamon; ¼ teaspoon table salt; ¼ teaspoon pepper; 3 cups vegetable broth; 1½ cups water; 2 ounces (2 cups) baby kale, chopped coarse; ½ cup plain Greek yogurt; 2 tablespoons sliced almonds, toasted; 2 tablespoons minced fresh cilantro leaves

Spiced Eggplant and Kale Soup

By Russell Selander

Published on April 19, 2026

Time

50 minutes

Yield

Serves 4

Ingredients

6 tablespoons extra-virgin olive oil, divided1¼ pounds eggplant, cut into ½-inch pieces2 garlic cloves, minced1½ teaspoons ground coriander1½ teaspoons ground cumin1 teaspoon grated fresh ginger¾ teaspoon ground dried Aleppo pepper, divided¼ teaspoon ground cinnamon¼ teaspoon table salt¼ teaspoon pepper3 cups vegetable broth1½ cups water2 ounces (2 cups) baby kale, chopped coarse½ cup plain Greek yogurt2 tablespoons sliced almonds, toasted2 tablespoons minced fresh cilantro leaves

Before You Begin

To make this recipe vegan, substitute plant-based yogurt for the dairy yogurt.

Instructions

Heat ¼ cup extra-virgin olive oil in Dutch oven over medium-high heat until just smoking. Add 1¼ pounds eggplant, cut into ½-inch pieces,and cook, stirring occasionally, until tender and deeply browned, 6 to 8 minutes; transfer to bowl.

Heat remaining 2 tablespoons oil in now-empty pot over medium heat until shimmering. Stir in 2 minced garlic cloves, 1½ teaspoons ground coriander, 1½ teaspoons ground cumin, 1 teaspoon grated fresh ginger, ½ teaspoon ground dried Aleppo pepper, ¼ teaspoon ground cinnamon, ¼ teaspoon table salt, and ¼ teaspoon pepper and cook until fragrant, about 30 seconds. Stir in 3 cups vegetable broth and 1½ cups water, scraping up any browned bits, and bring to simmer. Reduce heat to medium-low, cover partially, and cook until flavors meld, about 15 minutes.

Off heat, stir in 2 ounces coarsely chopped baby kale and eggplant, along with any accumulated juices. Let sit until kale is wilted and warmed through, about 2 minutes. Season with salt and pepper to taste. Dollop ½ cup plain Greek yogurt across individual portions and sprinkle with 2 tablespoons toasted sliced almonds, 2 tablespoons minced cilantro, and remaining ¼ teaspoon dried ground Aleppo pepper before serving.