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eggplants olive oil sliced white salt garlic cayenne chicken broth lemon juice lemon zest zaatar parsley
Viewed: 59 - Published at: 4 years agoIngredients
- 2 pounds small firm eggplants
- 5 tablespoons olive oil
- 2 cups sliced white or yellow onion
- Salt and pepper
- 6 garlic cloves, minced
- Pinch cayenne
- 6 cups chicken broth or mild vegetable broth
- 3 to 4 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon zaatar, available in Middle Eastern groceries
- 2 teaspoons chopped parsley
Method
- Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame.
- Cook for 3 or 4 minutes, allowing skins to blacken and char.
- Turn and cook on other side until eggplants have softened completely, about 4 minutes more.
- Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
- Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat.
- Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes.
- Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer.
- Reduce heat and simmer gently for 10 minutes.
- Check seasoning of broth and adjust salt.
- Puree soup in batches in blender.
- Strain through fine-meshed sieve and discard solid debris and seeds.
- Add 3 tablespoons lemon juice to pureed soup and taste again, adding more as necessary.
- Soup should be well seasoned and rather lemony.
- Mix lemon zest with remaining 2 tablespoons olive oil for garnish.
- Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon zaatar and some chopped parsley.
- May be served hot or cold.
