Step 1

Have the eggplants lengthwise, then place them cut side down on a baking sheet covered with aluminum foil or parchment paper. Roast for 30 minutes in a 425 degree oven, or as long as it takes for a fork to pierce all the way through the center without any resistance. When cool enough to handle, chop the eggplant into large pieces.

Step 2

Blend the cashews with ¼ cup water into a very smooth paste. Set aside.

Step 3

Place the onions and the garlic in a large pot with a pinch of salt and 1/4 cup vegetable stock or water. Cover and bring to a boil over medium heat. Lower the heat and simmer for 10 minutes.

Step 4

Add the roasted eggplant to the pot along with roasted ground cumin, salt and ground black pepper. Add 3 cups water.

Step 5

Stir in the cayenne and turn off the heat. Transfer the soup to a blender and carefully blend until very smooth. You can also use an immersion blender instead to puree the soup.

Step 6

Return the blended soup to the pot and add more stock or water if needed to adjust the thickness of the soup to your liking. Stir in half the cashew cream. Bring the soup back to a simmer and stir in the lemon juice, parsley and za'atar. Check seasoning and turn off heat.

Step 7

Ladle the eggplant soup into bowls and stir in some cashew cream into each bowl before serving. You can also sprinkle some za'atar or garnish each bowl with a sprig of parsley.