Grilled Eggplant And Lemon Soup

1. 1

   1. Slice 2 eggplants lengthwise, place on a baking dish skin on the bottom, then grill in the oven for 20 to 40 minutes, until the flesh inside is very soft. Remove from oven and let cool.

2. 2

   2. Cut the third eggplant into 1-inch cubes. Heat half the olive oil in a large frying pan over medium heat, then add half the eggplant. Fry, turning with a wooden spoon, until browned on all sides. Repeat with the second batch. Set aside on a plate and season with salt.

3. 3

   3. When the grilled eggplants have cooled down, make an incision upon each one and scoop out the flesh, avoiding any black skin. Chop the flesh roughly and add it to a saucepan with the broth, lemon juice and salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes.

4. 4

   4. Add the fried eggplant and cook for another 5 minutes. Adjust seasoning if needed. Ladle into bowls, then add cilantro and lemon zest on top. Serve warm.

5. 5

   Source: The Ottolenghi Cookbook.

* Per serving · 4 servings · Values may vary.