Have you ever considered trying the Mediterranean diet but have no idea where to begin? Truthfully, there is no “one” Mediterranean diet when you consider the vast geographical area covered by the Mediterranean Sea. However, a great way to start eating like a Mediterranean local is by adding Slow Cooker Mediterranean Tomato and Eggplant Soup to your crock pot today! This soup requires minimal preparation yet yields a pot of warm and flavorful goodness. The spices and ingredients used in this recipe will transport you to the shores of northern Africa in less than ten hours…I can’t fly halfway around the world that fast! 🙂
Slow Cooker Mediterranean Tomato and Eggplant Soup Recipe…
One BIG eggplant is perfect for this recipe. The only other “special” ingredient you’ll need is ras el hanout seasoning. I know…I have no idea how to pronounce it! However, let me just say, this stuff is AMAZING!!! It is a blend of warm, slightly spicy, and exotic flavors. Just a taste of this soup makes me think about what Morocco must be like. 🙂
After dicing the eggplant, chopping the onion, and mincing the garlic, everything gets mixed into the slow cooker and cooked for 10 hours. It really is that easy.
I LOVE that the slow cooker works while I’m not at home! The only task I had before serving the soup was removing the bay leaves and using my immersion blender to puree the soup until it was mostly smooth. I drizzled a little extra virgin olive oil on top of each bowl of soup, sprinkled with some cilantro and slivered almonds, and I had the perfect light Mediterranean meal.
I modified this recipe from an America’s Test Kitchen recipe called Roasted Eggplant and Tomato Soup. It’s a lovely recipe but it takes a lot of hands-on time. As a working mom, I just don’t have that kind of time.  The Complete Mediterranean Cookbook contains the original recipe, if you want to check it out. (I am not an affiliate of ATK…I just love their recipes!)
Please don’t be turned off by the idea of eggplant. Truly, it tastes like whatever spices and other ingredients are added to the dish. Mediterranean Tomato and Eggplant Soup has become one of my favorite recipes, especially as I’m trying to incorporate more Mediterranean dishes and ingredients into our lifestyle. Every now and then, it’s good to try new things!  You never know when you might be exposed to a new culture…and really like how it tastes! 🙂
Have a blessed week, and if you like what you see, please consider subscribing to my blog! I will be adding other Mediterranean and healthy dishes soon!
If you love easy crock pot recipes, you might like my Slow Cooker Minestrone Soup or Slow Cooker Red Beans and Rice. Both are perfect for busy families! As always, I’d love to hear your comments. Please leave your ideas below!!!
Slow Cooker Mediterranean Tomato and Eggplant Soup
Notes
Be sure to remove the bay leaves prior to blending. A drizzle of extra virgin olive oil and a sprinkling of cilantro and slivered almonds make this soup extra special.
Ingredients
- 2 lb. eggplant, washed and cut into 1/2 inch pieces (do not peel)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 t. ras el hanout
- 1 t. ground cumin
- 4 c. chicken broth
- 1 (14.5 oz) can diced tomatoes, drained
- 1/4 c. raisins
- 2 bay leaves
- slivered almonds, as desired
- fresh minced cilantro, as desired
- extra virgin olive oil for drizzling, as desired
Instructions
- Wash and chop eggplant into 1/2 inch pieces. Add to slow cooker.
- Chop onion and mince garlic cloves and add to slow cooker.
- Stir in the ras el hanout, cumin, chicken broth, drained diced tomatoes, raisins and bay leaves. Stir well.
- Cook over low heat for 8-10 hours, or until eggplant is soft.
- Remove bay leaves and discard.
- Using an immersion blender or working in batches in a regular blender, puree soup until mostly smooth.
- Serve warm with slivered almonds, minced cilantro, and a drizzle of extra virgin olive oil, if desired.
