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Recipe Courtesy of Chef Daniel Batista, AAS


  • 8 pounds eggplant
  • 12 ounces extra virgin olive oil
  • 4 large Spanish onions
  • 8 cloves garlic, minced
  • 2 tablespoons ground cumin
  • 2 teaspoons cayenne powder
  • 1 gallon vegetable broth
  • 4 (14.5 oz.) cans diced tomatoes
  • 1 cup raisins
  • 2 ounces lemon juice
  • 4 ounces minced cilantro
  • Salt and pepper to taste


  • Preheat oven to 350 degrees.
  • Dice onions.
  • Mince garlic and cilantro.
  • Add 6 ounces olive oil to a pot and sauté onions, garlic, cumin and cayenne until brown.
  • Add diced tomatoes, vegetable broth and cilantro and let simmer.
  • Dice eggplant then sprinkle with salt, pepper, and remaining olive oil. Lay on sheet trays, being sure not to overcrowd.
  • Bake eggplant until brown, 10-15 minutes.
  • Add raisins to the pot to reconstitute.
  • Add the baked eggplant and let the flavors meld for 5 minutes. Salt and pepper to taste.
  • Blend the soup until a creamy, uniform consistency is achieved.
  • Check salt level and serve.
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