Tomato Eggplant Soup

Instructions

1. . Preheat oven to 400°F. Cut eggplants in half lengthwise, score the flesh, brush with olive oil, and place cut-side down on a baking sheet. Roast for 25-30 minutes until very soft.
2. . While eggplant roasts, heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, paprika, and cayenne. Cook 1 minute.
3. . Scoop the roasted eggplant flesh from the skins and add to the pot. Pour in crushed tomatoes and vegetable broth. Simmer for 15 minutes.
4. . Use an immersion blender to puree until smooth. Season with salt and pepper. Add more broth if needed for desired consistency.
5. . Ladle into bowls. Top with a dollop of yogurt, fresh mint leaves, and a drizzle of olive oil.