^{Image: Baba Ganoush Soup served with a dollop of tahini.}

Why do dips just need to be a snack? When’s something is that good, I like to try and find ways to turn them into something else without sabotaging the traditional flavours intended.  This traditionally Middle-Eastern dip, Baba Ganoush is just tha.  I’ve been able to transform the dip into a soup by grabbing the main ingredients - pureed eggplant, chickpeas and tahini - and not introducing too many new flavours.

The soup itself is quite a thick and warming soup, which would be a great on a cold Winter’s day with some oven-toasted pita wedges.  The great thing also, it’s totally Vegan!

Serves:

• 8 cups

Ingredients:

• 2 medium eggplants, peeled and diced roughly
• 2 tbs tahini
• 2 cloves garlic, finely diced
• 1/4 cup lemon juice
• 1/4 cup diced onion
• salt
• black pepper
• 1 tbs olive oil
• 1 tsp dried parsley
• 400 grams canned organic chickpeas and their brine
• 4 semi-dried tomatoes
• 6 cups water

Instructions:

1. In a big pot, place the eggplant in the pan on a high heat.  Add some salt to bring the water out of the eggplant.
2. Allow the eggplant to start to brown from having no oil in the pan, leaving for a couple of minutes.  Add a little more salt if required.
3. Drizzle in some oil and add your onions, lemon juice and garlic.  The eggplant should now start to become mushy.  Mix and allow the garlic and onions to saute.
4. Combine all other ingredients, bringing the water to boil.
5. Once boiling, simmer for half an hour, stirring occassionally.
6. Using a blender, blitz the ingredients down to a thick soup and season if necessary.
7. Simmer for another ten minutes before serving.