Instructions

• Preheat oven to 400°F (200°C). Cut eggplant in half lengthwise and rub with 2 tablespoons extra virgin olive oil. Place skin-side down onto baking tray lined with parchment paper.
• Place tray in oven and roast for 20 minutes. Turn, then roast for 10 to 15 more minutes, until soft. Remove from oven and set aside to cool.
• Once cool enough to handle, remove and discard skins and roughly chop flesh.
• Meanwhile, heat 1 tablespoon extra virgin olive oil in large saucepan over medium-high heat. Add onion, season with salt and pepper, and cook until softened (about 5 to 7 minutes).
• Add garlic, cayenne pepper, and chopped eggplant. Cook for 1 minute, then add chicken stock and bring to a boil. Reduce heat to low and simmer gently for 10 minutes. Check seasoning and adjust if desired.
• Use hand blender to puree soup until creamy. Strain through fine-mesh sieve and discard anything left in sieve. Add 3 tablespoons lemon juice to soup, or more if desired.
• Mix lemon zest with 1 tablespoon extra virgin olive oil for serving. Spoon soup into small bowls, then top with lemon oil and za’atar. Garnish with chopped parsley and serve hot or cold.