Place eggplant, cut sides down, in a baking pan coated with cooking spray; add garlic. Bake at 450° for 30 minutes or until eggplant is tender; cool. Scrape pulp from eggplant skins; discard skins. Squeeze cloves to extract garlic pulp; discard skins.
Place coriander and cumin in a spice or coffee grinder; process until finely ground. Heat oil in a medium saucepan over medium heat. Add spice mixture, onion, and pepper; cook 5 minutes or until onion is tender, stirring frequently. Add flour; cook 2 minutes, stirring constantly. Add water and vegetable broth, scraping pan to loosen browned bits. Cool 5 minutes.
Combine eggplant pulp, garlic pulp, and broth mixture in a blender, and process until smooth. Return the pureed mixture to pan. Bring to a simmer over medium-high heat, and cook 3 minutes, stirring frequently. Stir in balsamic vinegar. Ladle 1 1/2 cups soup into each of 2 bowls. Top each serving with 1 tablespoon yogurt and 1 teaspoon cilantro.
A very elegant soup, but I agree without others who said the balsamic gives the soup too much bite, and would be eager to try it without next time! Great warm spice from the coriander and cumin though, and wonderful flavor of roasted eggplant garlic.
i "tested" the soup just before adding the balsamic vinegar and was in love. then i put in the 1 tablespoon and it was way too much. give this recipe a try, but add the vinegar gradually as the amount the recipe calls for made it too prominent and killed the roasted eggplant and garlic flavors.
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