Chargrilled Eggplant Soup

Get in even more of that bountiful summer harvest of eggplants! Burning the eggplant over an open flame is messy, so go ahead and double up the chargrilling. Save some extra for babaganoush! 

Chargrilled Eggplant Soup
MelanieLionello.com

Ingredients
3 eggplants
1/2 cup canned tomatoes
1 tbs cumin 1 onion, diced
5 garlic cloves
1 1/2 tbs tomato paste
2 tbs lemon juice
1 litre vegetable stock
1/3 cup olive oil
1 tbs salt and pepper to taste
100g quinoa, cooked as per packet instructions

Start by burning two eggplants on the stove gas hob, turning every few minutes for 15 or so minutes. We’re using an open flame to chargrill the eggplant. It is messy, especially towards the end, but oh so worth it. If you don’t have a gas stove, try it on a charcoal grill or just try roasting it. Roasting isn’t at all the same flavor though. Because this is such an effort, you might as well chargrill 4 eggplants and save a couple for babaganoush. Once the skin is charred all the way around, carefully remove the eggplant and let them cool.

Now dice another eggplant. This will be used as a garnish, just sprinkled on top of the finished soup, so make those chunks as big or as little as you like. Then fry them in olive oil until tender.

Place in a colander, season with some salt, and set aside.

You can probably handle the charred eggplant now, so try peeling off the skin or Cut in half and scoop out the soft flesh. However you want to go about it, you’re just trying to get the meat separated from the skin. set aside for later and discard the skins

Saute a sliced onion in olive oil for 5 minutes until translucent Add cumin and saute for another 2-3 minutes Add tomato paste and saute for a further minute then add a can of crushed tomatoes, stock, garlic, lemon juice and a generous sprinkle of salt and pepper. Simmer for 10 minutes

Add the eggplant flesh and blend the soup until very smooth with a stick blender Serve in a bowl with a few spoonfuls of quinoa or rice and fried eggplant on top This recipe was inspired by the Aubergine and Mograbieh soup in 'Jerusalem' by Yotam Ottolenghi.