Grilled aubergine and lemon soup

Name: Grilled aubergine and lemon soup
Yield: Serves four
Cuisine: Israeli
Ingredients: 4 garlic cloves, crushed; 3 tbsp olive oil; 1 tsp ground cinnamon; 2 tsp ground cumin, plus ½ tsp extra to serve; 100 g walnut halves, roughly chopped; 10 g coriander leaves, finely chopped; Salt and black pepper; 2 tsp cornflour; 2 egg yolks; 150 g Greek-style yoghurt; 1 red chilli, finely chopped (10g); About 300 ml sunflower oil, to fry; 90 ml lemon juice (from about 4 lemons); 1 litre chicken (or vegetable) stock; 6 aubergines (1.5 kg)

Preparation info

Serves
four

Difficulty
Easy

Appears in

Falastin

By Sami Tamimi and Tara Wigley

Published 2020

About

The more you char your aubergines here, the smokier and better the soup will taste. For more on the ways and wonders of charring aubergine.

Getting ahead: Both elements here – the soup and the fried aubergine topping – can be made a day or two in advance. Keep them both in the fridge, separately, and just warm through before serving.

Ingredients

Asia
Palestine
Soup
Gluten-free

Ingredients

Method