Ingredients
Cooking Instructions
Download PDFRoast the aubergines over an open flame or under the grill until blackened and soft. Scoop out the flesh and set aside.
Heat 2 tsp olive oil in a large saucepan over a medium heat. Once hot, sauté the onion and chopped garlic until very soft, approx. 5 minutes. Add aubergine flesh, tahini and stock. Simmer for 20 minutes.
Add half a preserved lemon and the za’atar, then blend until smooth. Season with lemon juice, salt and pepper.
To make the crispy garlic, place the garlic slices in a small microwave-safe bowl with 2 tbsp olive oil. Microwave on high for 1 minute. Remove, stir well and check the colour. Continue to microwave in 30-second bursts, stirring between each, until the garlic begins to turn light golden. Once the garlic starts to brown, reduce to 15-second intervals, stirring in between, until it is deep golden brown. Immediately strain the garlic through a sieve to remove the oil (but don’t discard it!).
Serve the soup (hot or cold) topped with the crispy garlic, sesame seeds, spring onion, sliced preserved lemon (from the remaining half) and dill.
