Lentil And Roasted Eggplant Soup - cooking recipe

Ingredients

4 large eggplants
25 ml olive oil
1 onion, finely diced
4 garlic cloves, crushed
1 teaspoon mixed spice
3 roma tomatoes, cut into large dices
1/4 bunch fresh basil, picked (remove leaves from the stems)
1/4 bunch fresh coriander, picked and washed
500 g lentils, washed and rinsed
1 large potato, peeled and cut into small dices
1 lemon
1 1/2 liters water
pepper, to taste
Spice mix
1 cardamom pod
1 clove
1 star anise
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed

Preparation

Prick the skin of the eggplants, and roast in an oven at 180\u00b0C until soft.
Remove the flesh from the eggplants and roughly chop.
In a heavy based pan, sweat (cook gently) the onions and garlic in olive oil.
Add the spice mix, tomato, eggplant, and half of the coriander and basil.
Sweat for a few minutes to release the flavours.
Add the lentils and potatoes cover with water.
Bring to a simmer, and remove any scum, which rises to the surface.
Simmer until lentils and potatoes are tender (approx 20 - 30 minutes).
Finish by seasoning, and stirring through the lemon juice, and remaining herbs.
To serve, garnish with some fresh coriander and lemon juice.
Spice mix:
Lightly toast spices in a hot dry frypan until they crackle and become fragrant. (Be careful not to burn them).
Grind mixture in a mortar and pestle or a spice grinder.