Name: Spiced Aubergine and Mint Soup with Cucumber
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: Mint leaves, to garnish; 1 rounded teaspoon paprika; 600 ml (1 pint) natural yogurt; Single cream, to serve; 3–5 pinches of chilli powder; 1 cucumber, peeled and cubed; Salt; 2 large or 3 medium aubergines; 1 rounded teaspoon ground coriander; Generous handful of fresh mint leaves; 2 rounded teaspoons caster sugar; Juice of 1 lemon; 3 tablespoons olive oil; 1 rounded teaspoon ground cumin; 5 large garlic cloves, halved lengthways

Preparation info

Serves
6

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

This is a chilled soup which, for me, is evocative of my young childhood days in the Middle East. The smoky richness of the grilled aubergines is combined with characteristic spices, yogurt and mint – all irresistible flavours. If possible, buy the spices whole and grind them in a coffee grinder shortly before using.

Ingredients

2 large or 3 medium aubergines
3 tablespoons olive oil
5

Method

Put the aubergines under the hottest grill for about 10–20 minutes, turning them once or twice until the skins are really blackened and even cracked.

Meanwhile, put the olive oil in a frying pan over a low heat. Add the halved cloves of garlic and the ground spices and stir just until the garlic has softened – keep the heat low so that it doesn’t burn.

Dip the charred aubergines