SOUP OF AUBERGINE WITH LENTILS AND RICOTTA
This is a purée soup where aubergine is carried by the pureed lentils, and the soup is served with some nice fresh ricotta. An addition of a few herbs makes a good contribution to the fairly mild taste of aubergine.
4 servings:
2 aubergines
2 tbsp olive oil
2 garlic cloves, sliced
2 sprigs of thyme
salt, pepper
1 tbsp olive oil
2 shallots, chopped
2 tbsp basil, chopped
1 tbsp oregano, chopped or 1/2 tsp dry oregano
1 tbsp parsley, chopped
1/2 chili chopped
salt, pepper
150 g/5 oz green lentils
500 mL/17 fl oz vegetable or chicken stock
250 g/8 oz ricotta cheese
basil leaves for garnishing
olive oil
Preheat the oven to 220 C/430 F. Cut the aubergines into halves and score their flesh deep. Insert garlic cloves into the scored flesh, place a sprig of thyme on it, sprinkle with olive oil, season with salt and pepper, and put the halves back together again. Wrap the aubergines in aluminium foil and bake for 45 minutes or until the flesh is very soft. When ready, remove from the oven and scoop out the flesh with a spoon (be careful, it's hot!).
In a bowl, heat up olive oil on moderate heat and sauté the shallots, herbs, and chili with some salt and pepper for about 3 minutes or less, without browning the onions. Then add the aubergine flesh, lentils and stock and heat it up. Cook the soup on simmering heat for about 30 minutes or until the lentils are soft. Then simply purée the soup with a handheld mixer (careful - it's hot!) or a blender. Serve with a piece of ricotta cheese seasoned with salt and pepper and some basil leaves. Sprinkle with olive oil and serve.