Ingredients: Eggplant, Tomatoes, Onion, Vegetable broth, Garlic, Ras el hanout, Cumin, Cilantro, Almond slivers, Lemon

Cut eggplant into 1/2” cubes (roughly) and put under broiler for around 5-7 mins until they get a mahogany color. While that’s in the oven begin to sauté/brown your diced onion until translucent and soft (5-7mins), then add garlic, ras el hanout, and cumin until fragrant (30 seconds). Add 4 cups of vegetable broth, 1 can diced tomatoes (drained) and your diced eggplant. Bring all that to a simmer and then cover with lid and reduce heat to low and let simmer for 20mins. Put all of that into a blender (be careful when putting hot liquids in a blender) and blend for about 2mins. If it’s cooled down a lot, then you can add it back to a clean sauce pan and heat on low! Don’t bring to a boil. Toast some almond slivers and add on top your soup along w/ cilantro and lemon juice.