Red Curry Eggplant Soup

Red Curry Eggplant Soup


  • 1 large eggplant, stem ends removed
  • 1 tablespoon finely chopped lemongrass
  • 1 tablespoon sweet basil
  • 1 tablespoon Massama red curry paste
  • 3 cups vegetable stock
  • 4 oz coconut milk
  • 1 oz oil for roasting

Serves six

Preheat oven to 400 degrees F.  Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes).  Remove from oven, halve and scoop out the pulp and place it in a medium pot (make sure to discard the skin and any burnt flesh).  Add the lemongrass, sweet basil, curry paste, and vegetable stock.  Mix all ingredients well, bringing the soup up to a simmer, and then add the coconut milk.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

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