I love eggplants/aubergines, they are so so pretty and so delicious! When I have way too many to know what to do with, or they’re cheap at the market, I make this scrummy soup!

Eggplant Soup Recipe

3 large eggplants (you can use the smaller thinner varieties too)
5 cloves crushed garlic
1/2 red chili
1/2 bunch chopped up parsley
1 tin white beans (butter beans etc)
2 cups veg or chicken stock
salt and pepper

Prick- eggplants and pop into hot oven for 30 mins (until they are cooked through)
Scrape – out the middle of the eggplants (careful, they will be hot hot hot)
Drizzle – olive oil, garlic, chili, parsley and beans and cook for a few mins
Add – eggplant and give a stir and cook for a min
Add – stock
Add – a little salt and pepper
Simmer – for 40 mins
Wizz – up soup into a smooth consistency and add seasoning depending on your taste

When in the bowls you can add yoghurt if you like. Of course a little sourdough would match perfectly!

Yumos!