Aubergine Soup with Herb Oil

Ingredients

• Aubergines 2 medium
• Olive oil 4 tbsp, plus extra for drizzling
• Onion 1 large, chopped
• Garlic cloves 3, crushed
• Vegetable stock 1 litre
• Lemon juice 1 tbsp
• Fresh parsley small bunch, leaves picked
• Fresh mint small bunch, leaves picked
• Salt and freshly ground black pepper to taste
• For the Herb Oil
• Reserved herb leaves (from above) approx. 2 tbsp
• Olive oil 50 ml

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6). Prick the aubergines all over with a fork, then place them on a baking tray. Roast for 40-50 minutes, or until the skins are blackened and the flesh is very soft. Leave to cool slightly.
2. While the aubergines are roasting, heat 2 tbsp of olive oil in a large saucepan or casserole dish over a medium heat. Add the chopped onion and cook gently for 8-10 minutes until softened and translucent. Stir in the crushed garlic and cook for another minute until fragrant.
3. Once the aubergines are cool enough to handle, scoop the soft flesh out of the skins and discard the skins. Add the aubergine flesh to the saucepan with the onions and garlic. Stir well.
4. Pour in the vegetable stock and lemon juice. Bring the soup to a simmer, then reduce the heat and cook gently for 15-20 minutes. Season generously with salt and black pepper.
5. For the herb oil, finely chop the reserved herb leaves. In a small bowl, mix the chopped herbs with 50ml of olive oil. Season with a pinch of salt.
6. Carefully blend the soup until smooth using an immersion blender or by transferring it to a stand blender in batches. Return to the pan if using a stand blender. Reheat gently if necessary, but do not boil.
7. Ladle the soup into bowls. Drizzle generously with the herb oil and serve immediately.