Eggplant Tahini Soup | Recipes from Granor Farm

Ingredients

• 4 large eggplant
• 1 onion, sliced thinly
• 4 cloves garlic, minced
• 1 cup white wine
• 8 cups water or stock
• 1 cup cooked chickpeas
• 1 tbsp zataar
• 1/2 olive oil