Roasted Eggplant Bisque with Honey Harissa Sauce and Parmesan Crisps

Roasted vegetables and a bold harissa sauce provide intense flavor to this Moroccan-inspired soup. Garnish with easy-to-prepare Parmesan Crisps. Photo credit: Joanne Bruno from Eats Well with Others.

Serves: Makes 4 servings.
  • Parmesan Crisps::
  • Honey-Harissa Sauce::
  • Roasted Eggplant Bisque::
30 mins Prep time 30 mins Cook time
30 mins Prep time
30 mins Cook time
  • For the Parmesan Crisps, preheat oven to 400°F. Sprinkle cheese into 8 circles, 1 1/2 to 2 inches in diameter, on parchment paper-lined baking sheet. Bake 7 to 8 minutes or until golden brown. Cool in pan on wire rack. Set aside.

  • For the Honey-Harissa Sauce, place all ingredients in blender or food processor; cover. Blend or process on high speed until almost smooth. Set aside.

  • For the Roasted Eggplant Bisque, reduce oven temperature to 375°F. Toss eggplant, tomato, leeks, onion, oil, garlic powder and pepper in large bowl. Spread in single layer on foil-lined shallow baking pan.

  • Bake 10 to 15 minutes or until softened. With center part of cover removed to let steam escape, puree 1/2 the vegetable mixture and 1 cup of the stock in blender on high speed until smooth. Pour bisque into large saucepan. Repeat with remaining vegetable mixture and stock.

  • Stir in 2 tablespoons of the Honey-Harissa Sauce, cream, honey and salt. Bring to simmer, stirring occasionally. Pour bisque into 4 soup bowls. Top each with 1 teaspoon of the Honey-Harissa Sauce, cilantro and 2 Parmesan Crisps.

Cooking tip

Test Kitchen Tip: Store leftover Honey-Harissa Sauce in refrigerator. Serve with grilled meats, or toss with pasta or couscous.

Nutrition information

(Amount per serving)

  • 324Calories: 324Cholesterol: 22mg
  • Sodium: 845mgProtein: 7g
  • Total Fat: 20gFiber: 6g
  • Carbohydrate: 29g