Spiced Aubergine Soup
Serves 8 - 12
1 cup vegetable oil
5 diced aubergine
one onion, chopped
1/2 cup chopped garlic
1/2 cup chopped ginger
2 red chillies, chopped
1/8 cup cup curry powder
1 tablespoons turmeric
1 tablespoons salt
1/4 cup yellow mustard seeds
1 cups brown sugar
2 cups white wine vinegar
1/8 cup preserved lemon or tamarind paste
2.5 litre chicken soup
1/2 cup sour cream (garnish)
Heat a large pot and add the oil.
Fry the aubergine over high heat stirring constantly until soft.
Add the onions, garlic, ginger and chili and fry until soft.
Add the spices and fry for 1 minute.
Add the remaining ingredients (except the cream) and simmer for 20 minutes.
Puree until smooth and adjust seasoning.
Serve warm or cold and garnish with sour cream. Do enjoy with a glass of 2018 La Motte Syrah!