Grilled aubergine and lemon soup

Preparation info
  • Serves


    • Difficulty


Appears in

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.