You Want This Winter Warmer

Posted on March 5, 2024

We can feel ourselves warming up just looking at this soup. Pomegranate Kitchen, a catering and events company with two venues in Wong Chuk Hang (and a weekday lunch service!) say that this is one of their big hits this winter.

A Middle Eastern inspired dish utilizing fresh and flavoursome ingredients, “it is definitely a favourite of ours over here”, says a Pomegranate spokeswoman (check out


Charred Eggplant and Feta Soup with Corriander, Chili and Cumin Oil

Serves 8

  • 8 eggplants, chargrilled/intensely smoked, then remove the flesh and discard the skin.
  • 2 large brown onions, chopped
  • 5-6 garlic cloves
  • ¼ teaspoon of chili powder
  • ¼ teaspoon of cumin
  • 1.2L Chicken Stock


For Tarka/ Part of your garnish

  • 1 teaspoon cumin seeds
  • 10g coriander, chopped
  • Pinch red chili
  • 3 table spoons extra virgin olive oil


For Garnish

  • 100g feta, crumbled
  • 8 sprigs of coriander



  1. Saute the onion, garlic until translucent. Then add smoked eggplant, chili and chicken stock. Cook for 20-25 minutes. Blend until smooth and creamy.
  2. In a pan, heat the extra virgin olive oil. Add the cumin seeds, chili flakes and coriander.  Fry for 1 minute, then add to soup.
  3. To serve, place in a bowl, top with feta and coriander leaf.

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