I make no secret of the fact that this soup is inspired by the infamous Baba Ganoush – the Middle Eastern dip. I love the smoky taste that permeates the flesh of the eggplant, and the contrasting flavours of the lemon. This soup is so satisfying, warming and tasty – a perfect and impressive low fat soup for all occasions, and pretty easy to make too !
Serve with croutons, or crunchy bread of your choice.
Serves 3 to 4
olive oil for frying
1 large eggplant/aubergine
2 cloves garlic
1 chopped tomato
1 tsp curry powder
4 cups (1 ltr) water
1 heaped Tbsp vegetable stock granules
salt to taste (don’t bother omitting this, as it won’t taste good without it)
juice of ½ lemon
1 Tbsp chopped parsley
1 Tbsp freshly chopped mint
1 Tbsp freshly ground pepper
- Firstly, pierce a large roasting fork into the flesh of the aubergine/eggplant, just below the stalk. Then place the aubergine over a naked flame, and turn it around every minute or so in all directions. Make sure you have a large plate by your side so that you can place the aubergine on it whilst you turn it and pierce the fork on the opposite side. Take care, as it will be hot.
- When the skin begins to scorch and wrinkle, rotate the aubergine until all the skin is scorched. Then allow to cool.
- Remove the peel – it will come off in small pieces, but don’t despair. When peeled, cut the flesh into 3 to 4 pieces, place in a bowl and set aside.
- Next, in a saucepan fry your garlic in olive oil on a low to medium heat, ensuring it doesn’t burn.
- Now add the chopped tomatoes and curry powder. Continue to mix, and then add the chopped cooked aubergine.
- At this point, add the rest of the ingredients, except for the water, lemon juice and herbs. Mix, and then add 1 cup of water, and allow to simmer gently for 5 minutes before you add the rest of the water, again one cup at a time, with 5-minute intervals in between.
- Finally, add the lemon juice and herbs, and process until smooth. Taste for salt – it may need more.
- Meanwhile, Bon Appétit.
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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