Burnt aubergine soup with rice and herbs

Burnt aubergine soup with rice and herbs
  • Serves icon Serves 4-6
  • Time icon Hands-on time 30 min, plus cooling. Simmering time 20-25 min

Josh Katz’s burnt aubergine soup is a delicious combo of flavours and textures: smoky aubergine, crispy shallots, tangy tomato, a subtle chilli kick and cooling crème fraîche.

Recipe taken from Berber & Q: On Vegetables by Josh Katz (£25 Kyle Books).

Nutrition: per serving

Calories
259kcals
Fat
14.6g (3.7g saturated)
Protein
3.6g
Carbohydrates
26g (8.9g sugars)
Fibre
4.5g
Salt
0.8g
Calories
259kcals
Fat
14.6g (3.7g saturated)
Protein
3.6g
Carbohydrates
26g (8.9g sugars)
Fibre
4.5g
Salt
0.8g

Ingredients

  • 3 medium aubergines
  • 90ml olive oil
  • 1 large onion, chopped
  • 1 tbsp cumin seeds
  • 3 garlic cloves, grated
  • 1 red chilli, sliced
  • 3 large tomatoes, diced
  • 800ml veg stock, plus a little extra (optional)
  • 120g long-grain rice, well rinsed and drained.
  • 1½ tbsp lemon juice
  • 1 tbsp sugar
  • 10g dill, finely chopped
  • 10g flatleaf parsley, chopped
  • 40g crème fraîche
  • ½ tbsp grated lemon zest
  • 2 tbsp crispy shallots (optional)
  • Glug extra-virgin olive oil

Method

  1. Set up a barbecue for direct grilling (coals in the centre of the barbecue) – or use the flame of a gas hob. (Line the stovetop with foil to reduce the mess.) Pierce the aubergines several times with a fork, then put over the coals or directly over the flame on your stove. Char them all over, turning regularly, until blackened and soft (see Know How). Once cooked, remove and set aside until cool enough to handle.
  2. Peel the aubergines (discard the skin) and chop the flesh into chunks. Transfer to a bowl, drizzle with 60ml of the olive oil and season well. Set aside while you get on with making the soup.
  3. Add the remaining olive oil to a large pan and set over a medium heat. Add the onion and cumin seeds and cook, stirring regularly, for 5-7 minutes or until softened. Add the garlic and chilli, then continue to fry for 2-3 minutes. Stir in the tomatoes, then add the stock, rice, lemon juice and sugar. Turn down the heat to low and simmer for 20-25 minutes until the rice is just tender. About 5 minutes before the end of cooking, add the aubergines to the soup to warm through. Taste and adjust the seasoning (if the soup is too thick, you could thin it with a little extra stock).
  4. Ladle the soup into bowls, then garnish with the herbs, a dollop of crème fraîche, lemon zest and crispy shallots, if you like. Finish with the extra-virgin olive oil and serve piping hot.

delicious. tips

  1. Make your own crispy shallots with Josh’s easy, two-ingredient recipe

  2. If you don’t have a barbecue or gas hob, brush the aubergines with oil and char in a hot griddle pan or under a hot grill. Turn regularly until blackened evenly.

Recipe By

Josh Katz

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