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+ servings

Roasted Eggplant with Collard Greens

A garlicky heartwarming soup with roasted eggplant, collard greens and tomato.
0 from 0 votes
Course Lunch, Soup
Cuisine Vegan
Servings 4


  • Blender


  • 1 large eggplant
  • 1 tbsp olive oil
  • 1 onion diced
  • 1 cup celery diced
  • 1.5 tbsp garlic minced
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 cup crushed tomatoes
  • 8 cups vegetable broth
  • 1 cup coconut milk
  • 2 cups collard greens shredded, stems removes


Oven-roast the eggplant

  • Cut the eggplant lengthwise into two equal pieces. Lay them flat over a lightly greased baking pan with the fleshy side down.
  • Bake eggplant at 375 °F for 25 to 35 mins. It's ready when the fleshy insides are very tender.
  • Using a large spoon, scoop out the fleshy insides and discard the peel. Set aside.

Prepare the soup

  • Warm olive oil in a large soup pot over medium heat. Add onions and celery, sauté until softened.
  • Mix in garlic, smoked paprika and thyme. Continue to sauté for another minute.
  • Mix in tomatoes and roasted eggplant, let cook for 3 to 5 minutes.
  • Add vegetable broth, bring to a boil then lower heat and simmer for 15 to 25 minutes.
  • Using a hand bender, blend soup into a smooth puree. If you don't have a hand blender, let cool, add to a stand blender and back.
  • Add coconut milk and collard greens, cover and cook for an additional 5 to 10 minutes until greens are tender.
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