2 pounds eggplant, cut into ½-inch pieces

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

1 onion, chopped

Salt and pepper

2 garlic cloves, minced

1 ½ teaspoons ras el hanout

½ teaspoon ground cumin

4 cups chicken or vegetable broth, plus extra as needed

(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 in

   aluminum foil—lined rimmed baking sheet. Broil eggplant

   for 10 minutes. Stir eggplant and continue to broil until

   mahogany brown, 5 to 7 minutes. Measure out and reserve 2 cups eggplant.

2. Heat remaining 1 tablespoon oil in large saucepan over

   medium heat until shimmering. Add onion, ¾ teaspoon

   salt, and ¼ teaspoon pepper and cook until 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 eggplant. Heat soup

gently over low heat until hot (do not boil) and adjust

consistency with extra hot broth as needed. Stir in lemon

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

sprinkling individual portions with almonds and cilantro

and drizzling with extra oil.