Did you know that aubergine is technically a fruit (a berry, to be exact)? I love the creamy, fleshy texture of the aubergine and combined with the caramelised red onions you're in for a treat!
- Aubergines - 3, large
- Olive Oil - 3 tbsp.
- Garlic Cloves - 3, finely chopped
- Red Onions - 2, finely sliced
- Balsamic Vinegar - 2, tbsp.
- Dark Brown Soft Sugar - 2, tbsp.
- Cumin Seeds - 1, tsp.
- Lime - 1, juice only
- Chicken Stock or Vegetable Stock - 1L / 4cups
- For Garnish
- Fresh Mint - Roughly chopped
- Toasted Pine Nuts - Toasted to sprinkle
- Thick Greek Yoghurt - To drizzle
Start with scoring the aubergines with a knife in a few places, a couple of centimetres deep, and place on a baking sheet under a hot grill for about an hour. Turn the aubergines round every 20 minutes or so and continue to cook till soft. Allow the aubergines to cool down and cut an opening along the side and scoop out the soft flesh. Discard the skin and set aside in a colander.
For the caramelised onions, heat the oil in a non-stick frying pan. Add the onion and sauté for 1-2 minutes. Add the balsamic vinegar and sugar. Reduce the heat to cook to onions gently for 5-6 minutes, stirring occasionally until caramelised.
Heat the olive oil in you stockpot over medium heat and add the finely chopped garlic cloves and teaspoon of cumin seeds. Be careful not to burn the seeds and sauté for a few minutes only . Add the aubergines, caramelised onions and chicken or vegetable stock. Bring to a boil, lower the heat, cover and simmer for 15 minutes.
Turn off the heat and let the soup cool down for a few minutes. Purée the ingredients with a hand blender in the stockpot or puree in batches in your blender.
Return the soup to a clean pan, and season to taste with some freshly ground sea salt, pepper and lime. Ladle into bowls and garnish with yoghurt, pine nuts and fresh mint on top.