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Smoked Aubergine Soup

The smoky eggplant and bright lime juice balance each other perfectly in this simple, warming soup.

Serves 4

3 large eggplants

2 tablespoons mustard oil (we used olive oil) + extra to garnish

1 heaped tablespoon finely diced onion

4 large garlic cloves, minced

3 tablespoon chopped thyme leaves

1 ½ cups water

½ cup milk, optional

salt and pepper, to taste

lime juice, to garnish

1. Preheat oven to 400°F. Place eggplant on a parchment-lined baking sheet and roast in the oven for 45 minutes-1 hour, or until charred and tender. Let cool before scraping out the flesh.

2. Meanwhile, heat mustard oil, onion, garlic, and thyme in a large saucepan over medium heat. Sauté until onion is translucent, about five minutes.

3. Add eggplant flesh, water (and milk, if using) and a large pinch of salt. Bring to a boil, then blitz in a high-powered blender until smooth.

4. Add more salt and pepper to taste, and garnish with a drizzle of mustard oil and a squeeze of lime.

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