Baba Ghannouj Soup

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Another find for using the coming garden bounty. The italiian parsley is growing wildly & the eggplants are coming along more slowly but they'll get there. Received in email from gourmet-recipes-from-around-the-world (thanks alvin!)! . Alvin suggested using toasted crispy pita strips on top of the soup & soft pita triangles on the side.

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Steps

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Heat the eggplant in a 350 degree oven for 15 to 20 minutes.

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Cool , then holding it by the stem , carefully peel the skin away and remove the stem.

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Puree with the tahini , garlic , and salt.

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Stir into the heated stock , then bring to a simmer.

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Partially cover , then simmer for 30 minutes.

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Remove from heat and press through a sieve , discarding solids.

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When ready to serve , heat the soup , then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands.

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Simmer for another minute , then ladle into bowls and top with handfuls of fresh chopped parsley.

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Ingredients

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eggplant, tahini, garlic cloves, salt, vegetable stock, lemon, egg, parsley