It was one of those situations, where I didn’t have a lot in the fridge and had to ‘jazz it up’ as I went along. I had one aubergine and just few cupboard basics. I never thought of adding aubergine to any of my soups before. “What a mistake-a to make-a”! It works perfectly in a soup. I actually prefer it to potato. This soup is rich, earthy, with a subtle hint of spice, a good helping of garlic and gentle Mediterranean aromas. You can adjust the spice level by adding less/more chilli of course. The soup goes very well with these stout & honey buns
ROATED AUBERGINE AND LENTIL SOUP
3 tablespoons of olive oil
1 aubergine, cubed
1 onion, finely chopped
1-2 carrots, depends on size, chopped
1 teaspoon of ground cumin
1 teaspoon of herbs of your choice (I had oregano)
1 teaspoon of paprika
pinch of sugar
1 cup of puy lentil
2 cans chopped tomatoes in its own juice or about 500gr fresh tomatoes, chopped
approx 3-4 cups of water/stock, depends how thick you like your soup to be.
2 teaspoons of red wine vinegar (optional)
2 garlic cloves, finely chopped or minced
1 chilli, finely chopped (optional)
salt and pepper to taste
parsley/seeds to garnish (optional)
1. Heat oven to 200C. Arrange the cubed aubergine in a single layer on a baking sheet, drizzle with some olive oil, mix well and roast for about 20 minutes or until tender and nicely brown.
2. Preheat the rest of the oil in a cooking pot, add onion and carrots and cook them for 5-7 minutes.
3. Then add the spices, herbs, sugar, lentil, tomatoes, water/stock. Bring it to boil, then reduce the heat, cover with the lead and cook it until the lentil is cooked.
4. When the lentil is cooked and tender, add the roasted aubergine to the soup, along with red wine vinegar, garlic and chilli. Season well with salt and pepper.