Be sure to let your eggplants get really blistered and tender before removing from the oven.

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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