Roasted Eggplant Black Bean Soup

Difficulty: Moderate
Time: 60 minutes
Serves: 8

  • 3 cups black beans
  • 2 whole Adagio® Baby Eggplants, halved
  • olive oil
  • Kosher salt and cracked black pepper
  • 1 white onion, diced
  • 1 rib celery, diced
  • 1 medium carrot, diced
  • 1 tbsp Mexican oregano*
  • 4 cloves of garlic
  • 2 bay leaves

*If you are unable to find Mexican oregano, try using dried marjoram or Mediterranean oregano instead!

Roasted Adagio® Baby Eggplants build the flavors in this delicious soup.


  1. Soak black beans in 8 cups of cold water overnight.
  2. Brush eggplants with olive oil and salt and roast at 375ºF for 30 minutes.
  3. Remove from oven and scrape out the flesh.
  4. In a large pot over medium heat, sauté white onions with carrots, celery, garlic and oregano.
  5. Add black beans and soaking liquid. Add eggplant flesh, bay leaf and cook for 30 minutes until beans are tender.
  6. Remove bay leaves and purée.
  7. Season with salt and pepper.