white bean & eggplant soup

white bean & eggplant soup
Don’t be put off by the thought of roasting the eggplant first. I know it
can feel like a hassle, but it really takes no active time at all. It’s actually
a really simple soup and so rich and warming, almost meaty in a way.
For a vegan version replace the butter with olive oil or macadamia oil.
And if it looks a little too brown for you, feel free to garnish with some
chopped parsley or chives. And it’s really optional whether you leave the
soup chunky or puree it with a stick blender or end up somewhere in
between.
serves 3-4
2 medium eggplant (aubergine)
2 knobs butter or olive oil
1 large onion, chopped
2 cans white beans (400g / 14oz)
2-4 tablespoons lemon juice
Preheat oven to its highest setting.
Cut eggplant in half lengthwise and place on an oven proof
tray cut side down. Bake for 30 - 40 minutes or until eggplant
is very soft.
Meanwhile melt butter in a large saucepan and cook onion,
covered for about 15 minutes or until very soft and golden.
Add beans and the liquid to the onions and bring to a simmer.
Cook for about 10 minutes or until your eggplant is ready.
Srape the flesh from the cooked eggplant and add to the
soup. Simmer for a minute or so then puree, if you like.
Taste and season with salt, pepper and lemon juice.