Roasted aubergine, tahini and lemon soup
Now you’re just going to have to take my word for it on this one, because I know that this soup doesn’t look particularly appetising (I have yet to learn how to make a bowl of soup look pretty), but it tastes really, really good. Honestly.
I will admit that aubergines can do no wrong in my eyes but I promise in spite of appearances and my own bias, this is really tasty. I love how silky they become when you slow roast them and they work so well with such a variety of flavours. This soup is super satisfying with a lovely rich flavour from the tahini but a bit of brightness from the lemon too.
1 medium/large aubergine
3 cloves of garlic
100g cherry tomatoes
1/2 tsp ground cumin
1/4 tsp grated nutmeg
1/4 tsp ground cinnamon
1/2 tsp smoked paprika
salt, pepper and a little olive oil
1 litre vegetable stock
2 tbsp tahini
Greek yoghurt, chopped parsley and toasted sesame seeds to serve.
Pre-heat your oven to 200°c and dice the aubergine. Toss it in a roasting tin with a little oil and roast it for 15 minutes. Roughly chop the remaining veg. Leave the garlic cloves whole and in their papery skins. Toss the vegetables with the aubergine and the spices. Zest the lemon and put this to one side for garnishing the soup. Slice the lemon in half and stick it in the roasting tin too.
Whack the whole lot back in the oven for an hour, tossing it occasionally.
When everything is nicely roasted and tender and things are just starting to char around the edges you can take out the lemon halves and slip the garlic from its skin. Put the garlic and the other veg into a large sauce pan and pour over the stock. Bring the pan to the boil and then simmer it for a few minutes. Remove it from the heat, add the tahini and use an immersion blender to puree it all together, feel free to make it as smooth or chunky as you like. I make mine quite smooth.
Add the juice of the lemon to taste (I like mine quite zingy so I use about half of the lemon) and adjust the salt and pepper if you need to.
Serve topped with a dollop of Greek yoghurt, a sprinkling of sesame seeds and a little bit of lemon zest and chopped parsley.