Baba ganoush and lemon soup
serves
6
Baba ganoush and lemon soup
The perfect combination of smoky and creamy, this soup is a surefire winter winner.
Ingredients (13)
- 3 (1.2kg total) eggplants
- ⅓ cup (90g) tahini
- 2 tbs Dijon mustard
- 2 cups (500ml) chicken stock
- 1½ tsp ground cumin
- ¾ cup (180ml) extra virgin olive oil
- Juice of 1 lemon
Crispy paprika chickpeas
- 400g can chickpeas, rinsed, drained
- 1 tbs cornflour
- 1 tsp smoked paprika
- 2 tbs extra virgin olive oil
Lemon yoghurt
- ⅓ cup (95g) Greek-style yoghurt
- Finely grated zest and juice of 1 lemon
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Heat a chargrill pan or barbecue to high heat. Grill the eggplants, turning, on all sides for 40 minutes, or until the skin is black and blistered (eggplant will lose its shape and become soft due to loss of moisture). Cool, then peel back the skin and remove the stalk, discarding skin and stalk.
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2.Transfer eggplant flesh to a blender or food processor and whiz until smooth. Gradually add the tahini, mustard, stock and cumin, and whiz until well combined. In 3 batches, add oil (this prevents the soup splitting). Add lemon juice and whiz to combine. Transfer eggplant puree to a saucepan over medium heat. Bring to a simmer and season to taste.
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3.For crispy paprika chickpeas, place chickpeas in a bowl with cornflour and paprika, and toss to coat. Heat oil in a frying pan over medium-high heat. Add chickpea mixture and cook, shaking pan, for 3-4 minutes, until crisp.
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4.For lemon yoghurt, combine yoghurt and lemon juice in a bowl and season.
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5.Divide soup among serving bowls. Drizzle with yoghurt and scatter with chickpeas to serve.
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