2 pounds eggplant, cut into ½-inch pieces

6 tablespoons extra-virgin olive oil, divided, plus extra for

serving

1 onion, chopped

¾ teaspoon table salt

¼ teaspoon pepper

2 garlic cloves, minced

1 ½ teaspoons ras el hanout

½ teaspoon ground cumin

4 cups vegetable broth, plus extra as needed

1 (14.5-ounce) can diced tomatoes, drained

¼ cup raisins

1 bay leaf

2 teaspoons lemon juice

2 tablespoons slivered almonds, toasted

2 tablespoons minced fresh cilantro

1. Adjust oven rack 4 inches from broiler element and

   heat broiler. Toss eggplant with 5 tablespoons oil, then

   spread on aluminum foil—lined rimmed baking sheet.

   Broil eggplant for 10 minutes. Stir eggplant and continue

   to broil until mahogany brown, 5 to 7 minutes; let cool on

   baking sheet. Set aside 2 cups eggplant.

2. Heat remaining 1 tablespoon oil in large saucepan

   over medium heat until shimmering. Add onion, salt,

   and pepper and cook until onion is softened and lightly

   browned, 5 to 7 minutes. Stir in garlic, ras el hanout,

   and cumin and cook until fragrant, about 30 seconds.

   Stir in broth, tomatoes, raisins, bay leaf, and remaining

   eggplant and bring to simmer. Reduce heat to low, cover,

   and simmer gently until eggplant is softened, about 20

   minutes.

3. Discard bay leaf. Working in batches, process soup

in blender until smooth, about 2 minutes. Return soup

to clean saucepan and stir in reserved 2 cups eggplant.

Heat soup gently over low heat until hot and adjust

consistency with extra hot broth as needed. Stir in lemon

juice and season with salt and pepper to taste. Serve,

sprinkling individual bowls with almonds and cilantro

and drizzling with extra oil.