Roast Cauliflower and Charred Eggplant Soup with Sea Moss


  • 2 medium sized Eggplants
  • small to medium head of cauliflower, cut into small florets with flat sides
  • 3-4 radishes, thick sliced
  • 1 Tbsp of ghee
  • level tspn of Seafood Masala spice mix
  • 1/2 cup of sea moss gel or fresh equivalent[*1] *2-3 cups of water or stock


  1. Use a fork to poke holes in the eggplants. Place them on a baking sheet and air fry for 40 mins on 230C. Turn over half way through.
  2. Remove eggplants from oven, check for doneness (should be collapse to the touch). Set aside on a plate to drain and cool.
  3. In a large bowl, toss cauliflower and radishes with ghee and masala spice mix until well coated.
  4. On a baking tray, spread a baking sheet, and spread the cauliflower and radishes out evening aiming to have the pieces on their flat sides
  5. Air fry or convection oven for 20 mins at 230C. Check they are fork soft.
  6. When eggplant is cool enough to touch, peel and cut flesh into chucks
  7. When cauliflower is done, add all ingredients to high speed blender, add 2-3 cups of water or stock depending on desired consistency. Blend on High Speed until desired consistency reached.


  • Serving suggestions: serve with a white fish and/or dollop of creme fraiche.
  1. If preparing sea moss gel fresh for the dish, blend first before adding other ingredients as it can be a little tough to break down.

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This work by Rod Sherwin is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License

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