🇲🇦 Moroccan

Eggplant Harira

Name: Eggplant Harira
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 300 ml Tomato Puree; to taste Salt; 1, diced Onion; 3 cloves, minced Garlic; 200 g Chickpeas; small handful Fresh Cilantro; 1 tbsp Olive Oil; 150 g Lentils; 2 large Eggplant; 1 litre Stock or Broth; 80 g Vermicelli; 1/2 tsp Ras el Hanout

🇲🇦 Moroccan

A clear, restorative moroccan soup starring eggplant — light on the palate, big on aroma. 30 minutes of mostly hands-off cooking.

Prep 10 min Cook 20 min Serves 4 Easy

Ingredients

Tomato Puree300 ml
Saltto taste
Onion1, diced
Garlic3 cloves, minced
Chickpeas200 g
Fresh Cilantrosmall handful
Olive Oil1 tbsp
Lentils150 g
Eggplant2 large
Stock or Broth1 litre
Vermicelli80 g
Ras el Hanout1/2 tsp

Instructions

1
Sweat the onion in the Olive Oil until translucent but not browned, about 5 minutes.
2
Add the garlic and ras el hanout and cook for 30 seconds more.
3
Pour in the stock, bring to a simmer, and add the eggplant.
4
Simmer gently until the eggplant is just cooked through and the broth tastes rounded.
5
Ladle into warm bowls and top each with fresh cilantro and a grind of black pepper.

Chef's tip

A final squeeze of lemon just before serving lifts every other flavour.

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Video: Harira - Moroccan Soup Recipe - CookingWithAlia - Episode 187 · on YouTube