Burnt aubergine soup with rice and herbs
- Published: 11 Jul 22
- Updated: 25 Mar 24
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).
-
Serves 4-6 -
Hands-on time 30 min, plus cooling. Simmering time 20-25 min
Advertisement
Recipe from July 2022 Issue
Nutrition
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
delicious. tips
Make your own crispy shallots with Josh’s easy, two-ingredient recipe
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.
Advertisement