Aubergine soup
Ingredients
- 2 small aubergines
- 1/2 unwaxed lemon, finely grated zest and juice
- 5 fresh sage leaves
- 500 ml vegetable (or chicken, or beef) stock
- 2 tbsp tahini
- salt, white pepper
Method
- Preheat oven to 200 °C. Prick aubergines with a fork in several places. Place in a baking dish and bake for about 50 minutes, until very soft. Remove from oven, set aside to cool for a few minutes. Scoop out soft flesh with a spoon.
- In a saucepan, bring aubergine, lemon juice, lemon zest, sage and stock to the boil. Reduce heat and simmer for 5 minutes. Remove from heat. Add tahini, blend to a smooth consistency, pass through a fine-meshed sieve. Adjust thickness as preferred, season to taste.