Ingredients
- Aubergines 3 medium-sized
- Spinneysfood Mediterranean Extra Virgin Olive Oil 4 tbsp
- Brown onion 1, finely chopped
- Garlic 7 cloves, 3 finely chopped, 4 thinly sliced
- Tahini 2 tbsp
- Vegetable stock 500ml
- Preserved lemon 1 small (optional)
- Spinneysfood Za’atar 2 tbsp
- Lemon 1, juiced
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood White Sesame Seeds 2 tsp
- Spring onion 1, finely chopped
- Fresh dill 4 sprigs
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Burnt aubergine tahini soup with crispy garlic
Arabic 15 Mins Prep · 40 Mins Cook
- Roast 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.