Roasted Eggplant Lentil Soup with Crispy Sage Leaves

We’ve been having such cool morning weather the past few days I decided to make soup with my first eggplants from the garden.  I love eggplants.  So, I thought why not combine them together with lentils and a few of my favorite spices for a satisfying bowl of Summertime soup on this cool July morning.  Turning on the oven to quickly roast eggplants coated with spices for this earthy flavored eggplant lentil soup for an easy to prepare Summer soup is so worth it.  The eggplants in my garden are loaded with flowers and baby eggplants so I’ve been searching for eggplant recipes this week and have found quite a few that I’m putting on my to-make list or on my Pinterest which is such a visual treat compared to the now old-fashioned recipe files we all lived by and traded with each other.

I know that when it comes to eggplants there are those who love these beautiful purple globes and there are those who are, well, not so crazy about them.  For the eggplant lovers, I know you will enjoy this soup but for those of you who might fear even tasting a soup made with eggplants, just think about the health benefits of eggplants or maybe how much fun it is to have them in your kitchen.  I’m not sure if that was convincing so I will share some eggplant nutritional info-they are low in saturated fat and cholesterol.  Eggplants are also a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Manganese, and a great source of fiber.  Eggplants also have a cute factor, I think because of their purple color but also because of their shape and especially when they are babies.  My roasted eggplant lentil soup also has a delicious factor -especially with the crispy fried sage on top of each bowl.

Roasted Eggplant Lentil Soup with Crispy Sage Leaves

Yield: 4 generous bowls of soup

Adapted from Food and Wine.


  • 2 1-pound eggplants
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon Garam Masala
  • 1/4-1/2 teaspoon Chili Powder
  • 1/2 teaspoon brown mustard seeds
  • 1/2 teaspoon cumin seeds
  • Sea salt and freshly ground black pepper to taste
  • 1 cup Red Chief lentils, I used Zursun Idaho Red Chief heirloom lentils
  • 12 sage leaves
  • 2 cups vegetable stock
  • Olive oil for frying sage leaves


  1. Preheat the oven to 425F.
  2. Line a baking sheet with parchment paper.
  3. Combine the spices, salt and pepper in a small bowl, stir in the olive oil.
  4. Cut the eggplants in half and brush with the olive oil spice mixture.
  5. Place the eggplant halves on the prepared baking sheet and bake for 25-30 minutes or until the eggplant is very tender and tops are golden brown.
  6. While the eggplants are baking cook the lentils.
  7. Place the lentils in a soup pot and cover with about 2 inches of water.
  8. Add 2 sage leaves to the pot and a 1/2 teaspoon of salt, bring to a simmer and cook lentils for about 20 minutes or until tender.
  9. Drain the lentils, leaving a small amount of cooking water in the pot, remove the sage leaves.
  10. Place the lentils with small amount of water plus 1 cup of vegetable stock in a blender and puree until smooth, place back in the cooking pot.
  11. Scrape out the soft eggplant flesh and place in blender with 1 cup of the vegetable stock, blend until smooth and stir into the cooking pot with the lentil puree.
  12. Bring to a simmer and check the seasonings.
  13. In a small skillet heat enough olive oil to fry the sage leaves, cook about 30 seconds on each side, or until crisp.
  14. Ladle the soup into bowls, garnish with the fried sage leaves and serve.


~eggplant recipe links~

Baked Eggplant Pasta by a cup of mascarpone

Baked Eggplant Penne Pasta by diet hood…not a diet-food food blog

Crispy Eggplant Caprese Stacks by comfort of cooking

Stir-Fried Eggplant with Sambal over Red Rice by lemons & anchovies

Grilled Eggplant with Roast Garlic Dressing by kitchen confidante

Mediterranean Eggplant Rolls by she’s cookin’

Towering Eggplant with Fresh Mozzarella by at home with vicki bensinger

Low Fat Eggplant Dip by not quite nigella

Laura’s Grilled Eggplant Salad by the wednesday chef

Grilled and Baked Aubergine ‘Pizza’ by drizzle & dip





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  1. They ARE especially cute when they’re babies, aren’t they?! Lovely ideas and photos as always, Patty.

  2. I am growing eggplant for the first time this year. Unfortunately, I like eggplant but my husband doesn’t (though he is very good at eating Things I make that he knows are healthy, even if he doesn’t love them). This soup looks like it could bridge the gap for us, so I am bookmarking it to make when my eggplants are ready!

    • pattysfood says:

      Thanks Karen, My daughter tried the soup and loved it-she wasn’t sure what the ingredients were and guessed mushrooms?! This soup has a very hearty satisfying flavor, I hope you and your husband try it and like it ;)

  3. I love the add of eggplant in lentil soup…must be extremely creamy.

  4. I love eggplant, what a delicious soup! The crispy sage leaves are such a good topping idea!

  5. What a cute little eggplant – I love that photo. This soup sounds simply divine – you had me at crispy sage. You have the best “produce” that comes out of your garden. Hope you had a nice weekend!!! :-)

  6. Love your beautiful little eggplant…your photo looks like it was torn from a magazine! The soup sounds delicious. I’m in the love camp…but my husband is such a fussy eater. I often fool him by pureeing all the veggies…if he doesn’t see what he doesn’t like…he’s fine!

  7. Absolutely love eggplants: have even grown them but do not think I have made them into soup – and certainly not with lentils, another favourite!! Add some spices and the fact that it is midwinter here Down Under and this recipe will be tried quick smart :) ! And with local produce: Oz is a pretty big country and we get the fruit all year – as a matter of fact they seem at their best at the moment!!

  8. We are an eggplant loving family! The Roasted Eggplant Lentil Soup would be a outstanding meatless dinner on a foggy coastal evening! Where did our sunshine go?

  9. I love eggplants and I just HAVE to try this soup. The combination of flavors you created seems absolutely perfect. Pinning it!

  10. I bet this was wonderful tasting soup with those spices and lentils. I like eggplant but don’t have many recipes for it, my all time favorite is eggplant parm :). Your garden treats are always fun to see thanks for sharing.

  11. What a delicious summer soup! This looks wonderful, Patty.

  12. I love eggplant and I’m certain I’ve never had an eggplant soup before. How nice that it also has lentils in it. This is so healthy and flavorful. I just saved it to try.

    Oh and I just noticed you linked to my recipe – thank you so much, that was so nice of you.

    Have a great day!

  13. What a wonderful savory soup! I’ve not seen eggplant used in a soup….a must try….no need to wait for cool weather! Stunning photos!

  14. Just beautiful, Patty! I am going to try making your delicious soup.

    Your sage and eggplant look so healthy. I found some baby eggplant by accident in a market last year and was just thrilled about them. I’ve since got my hands on some seeds, but I’m not sure they’ll be the smaller variety I want. Do you know what type of eggplant you’ve planted…could you share the varieties name (did you plant it by seed)? Sorry, so many questions. My other love is the garden. :)

    • pattysfood says:

      Thanks Cristina- I will have to get back to you on the eggplant info. I didn’t plant the eggplant from seed but I’ll have to check on the type of eggplant -Patty

    • pattysfood says:

      Hi Cristina, the name of this eggplant is Black Beauty and I bought the plant from my local nursery. The plant is covered with eggplants now!

  15. So interesting this soup with eggplants and lentils…sounds very tasty. I love the creamy texture of this soup and the crispy sage…very elegant Patty.
    Hope you are having a fabulous week :D

  16. I´m, mad about lentils and eggplants. What a perfect soup, and it´s so cold here lately! Love the pics too Patty!

  17. I love smoky eggplants and lentils.. This is a delicious combo!!

  18. How on earth did I miss this post? Patty, this soup is gorgeous. Now that the heat wave has past it’s almost too cold! Soup is just what’s needed right now. (Your eggplant photo is stunning!) xo

  19. Cool mornings?! Jealous. I’m currently experiencing the first baking “ban” or the year. It’s not that I’m not allowed to bake at the moment, it’d just be incredibly stupid when it’s so warm in the apartment and there’s no AC.

    So soup? I’m jealous! First the apricots and now this!

    Oh and by the way… I’ve never had eggplant! My husband tried to make me try it the other day. I was stubborn and refused. I’m such a 3 year old about veggies. ;)

  20. I’ve never had eggplant in soup! This sounds so delicious with the lentils and the sage gives it a hint of fall :) I would love to try this delicious-looking soup, Patty.

  21. Your soup sounds delicious, and it looks spectacular with that fried sage. Our weather is turning a little cooler now too. Hopefully August still has some warm days in store!

  22. I am saving this to make when Bill is out of town…it sounds extraordinary! I was shocked when my oldest told me he had lentils and rice for dinner last night and gave it a positive review…thank goodness one of my offspring has an adventuresome palate :)

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