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 stalk celery, diced
  • 1 medium carrot, diced
  • 1 Tbsp Mexican oregano
  • 4 cloves of garlic
  • 2 bay leaves

Roasted Adagio® baby eggplants build the flavors in the recipe and don’t add any bitterness to its big, bold taste.


  1. Soak black beans in 8 cups of cold water overnight.
  2. Sprinkle Adagio® baby 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 Adagio® baby eggplant flesh, bay leaf and cook for 30 minutes until beans are tender.
  6. Remove bay leave and purée.
  7. Season with salt and pepper.