The smoky eggplant and bright lime juice balance each other perfectly in this simple, warming soup.
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.
Originally featured in Ayurveda & How To Eat For Your Dosha