Burnt aubergine soup with rice and herbs

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).
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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.