Recipe By Silvia Baldini —
I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
| Servings | Prep Time |
| 4/6 people | 25 minutes |
| Cook Time |
| 25 minutes |
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Recipe By Silvia Baldini —
I'm big fan of eggplant and this soup is made with an unexpected combination of healthy and powerful ingredients that taste sublime together. Eggplant, toasted almonds, dried soft apricots and turmeric. Grilling and charring the eggplant gives smoky flavor while the apricots and the almonds bring sweetness and a lovely texture. A sprinkle of turmeric and cumin gives a mediterranean touch to the soup and a hefty squeeze of lemon brightens it up. I serve the soup hot or even better at room temperature, in big bowls for supper or a sustaining lunch.
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Ingredients
- 2 medium eggplants
- 1 tablespoon extra virgin olive oil
- salt
- 1 onion chopped
- 1 clove garlic crushed
- 2 teaspoons grated gresh ginger
- 2 teaspoons ground coritander
- 1 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 2 pints vegetable stock
- 4 oz dried apricots, roughly chopped
- 4 tablespoons Marsala or Sherry
- 2 tablespoons clear honey
- 1/2 medium fresh lemon juice
- 3 oz lightly toasted grounds almonds
Servings: people
Instructions
- Heat a grill pan to fairly high. Spread the eggplants out on a rack over the grill pan. Brush lightly with oil and season. Grill on both sides for about 12-20 minutes until golden. You can also use the oven broiler.
- Meanwhile, heat the oil in a large lidded saucepan. Add the onion, garlic, ginger, coriander, cumin seeds and turmeric. Cover and sweat for 10 minutes.
- Stir the grilled eggplants into the onion mixture with the stock, apricots, Marsala, honey and lemon juice. Bring to the boil, cover and simmer for 20 minutes.
- Add the almonds and simmer for 5 minutes.
- Allow to cool slightly before puréeing until smooth. Check seasoning.
- Return to the rinsed out pan and re-heat slowly. Divide between warmed serving bowls and serve.
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