Prick one of the eggplants all over with a fork. Cut remaining eggplant and 1 of the onions into 1/2-inch thick rounds. Chop remaining onion.
Brush sliced eggplant and onion, zucchini, tomatoes and red pepper with 2 tbsp of the oil. Sprinkle with 1/4 tsp of the salt and pepper. Arrange on 2 parchment-lined baking sheets, tomatoes cut side up.
Add whole eggplant to 1 baking sheet; roast in 450 F oven until sliced vegetables are golden, about 30 minutes, stirring halfway through. Let cool slightly.
Cut whole eggplant in half; scoop flesh into bowl. Cut sliced vegetables into 1/2-inch chunks; combine in separate bowl.
In Dutch oven, heat remaining oil over medium heat; cook chopped onion, garlic, cumin, thyme and paprika until softened, 3 to 5 minutes.
Add half of the vegetable chunks, the eggplant, broth and tomato paste; bring to boil. Reduce heat and simmer for 20 minutes.
In batches in food processor or blender, purée soup until smooth. Return to pot and add remaining vegetable chunks; rewarm over medium heat until hot. Stir in lemon juice and remaining salt.
Ladle into bowls; garnish each with yogurt and parsley.
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 18 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0.3mg||0 %|
|Sodium 423.8mg||15 %|
|Potassium 773.4mg||20 %|
|Total Carbohydrate 21.6g||6 %|
|Dietary Fiber 6.9g||27 %|
|Sugars, other 14.8g|
|Protein 4g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 108
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