Roasted Eggplant Bisque with Harissa and Parmesan Crisps
Roasted eggplant bisque with harissa and parmesan crisps - a bold-flavored soup that is simultaneously creamy, spicy and crispy.
Yield: 4 servings
  • 8 tbsp grated Parmesan cheese
  • 1 large eggplant, peeled and diced
  • 1 medium tomato, seeded and coarsely chopped
  • 1 onion, chopped
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 2 cups vegetable broth
  • 2 tbsp heavy cream
  • 2 tbsp honey
  • 3 tbsp harissa, divided
  • ½ tsp salt, plus more to taste
  • 2 tsp chopped fresh cilantro
  1. Heat oven to 400F. On a parchment-lined baking sheet, sprinkle the cheese into 8 circles, about 1½ to 2-inches in diameter. Bake for 7-8 minutes or until golden brown. Let cool on pan. Set aside.
  2. Lower oven to 375. In a large bowl, toss together the eggplant, tomato, onion, olive oil, garlic powder, and a good pinch of salt and black pepper. Place on a foil-lined baking sheet and roast for 20-30 minutes, or until softened.
  3. Pour vegetables into a large pot with the vegetable broth. Bring to a simmer. Remove from heat and, using an immersion blender, puree. Alternatively, you can pour the mixture into a regular blender and puree it.
  4. Stir in the cream, honey, 2 tbsp of the harissa, and salt. Bring back to a simmer to heat through. Divide among four bowls. Top each with 1 tsp of harissa, cilantro, and two parmesan crisps.
Adapted from McCormick
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at