Creamy Smoked Aubergine and Anchovy Soup

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Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

Spirit & Spice

By Ghillie Basan

Published 2019

  • About

For the first ten years in my little remote cottage, I only had a camp cooker. I could barely swing a cat in the kitchen space and all the pots and pans hung above my head. It was cozy but cramped and most of the cooking was restricted to one pot or a makeshift BBQ outside, but this was ideal for charring aubergines! So, aside from all the well-known Middle Eastern, North African, and Indian dishes, I came up with a few ideas – some good, some disastrous – for incorporating the smoky flesh.