Be inspired Taboon restaurant's flavoursome Middle Eastern recipes.
Prick eggplants with a fork and grill in oven or BBQ until burnt and soft. Place in colander to cool in a bowl to drain liquid.
Peel and deseed tomatoes. When removing seeds do so into a sieve and press to extract juice. Reserve the juice for the soup. Rough chop into 1 cm dice. Add to juice.
Peel and dice onions approx. to 1 cm. Sweat on low heat with lid on. Add a little hot water from time to time until soft and clear.
When eggplant is cool, slit open with a sharp knife and scoop out the flesh with a spoon. Rough chop to 3 cm chunks and reserve in sieve to drain.
When onions are soft (about 20 min) add the chopped tomatoes and the juice, crushed garlic, lemon zest and juice to pot. Raise heat to high. When it starts to boil add stock.
Bring to the boil, add eggplant and simmer on low heat for 10 min. add chickpeas and adjust seasoning – it will need salt.
Before serving, bring back to the boil and throw in parsley. Ladle out into bowls and top with grated fetta and a small splash of olive oil.
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