This soup is like a babaganush and mutabbal joined together in warm harmony!
Please adjust the seasonings to your liking. Makes about 4 small, starter size soups.
✓ 1 large eggplant (about 1 lb. in weight)
✓ 1 small head of garlic
✓ 1 tablespoon of tahini (or more if you like)
✓ 1⁄2 to 1 lemon (will be juiced)
✓ 1 cup of cannellini beans (chickpeas or any bean you like)
✓ 1 cup of water (vegetable broth or plant-based milk will also work)
✓ A generous pinch each of nutmeg and smoky paprika, (and spicy chili if you wish)
✓ Salt and pepper to taste
✓ A pinch of nigella seeds and some chopped parsley to decorate
Instructions
Clean and dry the eggplant, pierce the surface, several time all around, with a fork.
Slice the top of the garlic and wrap it in foil.
Roast the eggplant and the garlic in the oven, preheated to 400 ‘F (roughly 200’C), for about 50 minutes, until the eggplant is very deflated and gnarly looking. The foil wrapped garlic will be soft and smooth after this.
Once cooled, make an incision in the eggplant from top to bottom and pry it open. Scoop out all the eggplant and place it in a high-speed blender.
Gently squeeze and take out all the softened garlic and add to the blender.
Add half the lemon juice, the spices and a half cup of the water to the blender and whiz at high speed until smooth.
If necessary, adjust the consistency by adding more water, the seasoning and whiz again.
When serving the soup, sprinkle some nigella seeds and chopped parsley on each one.
