Mr. Darcy's Memorable Eggplant Soup

Katia Kiss
6 de out. de 2016
3 min de leitura

This is Enjoy the Traffic’s fourth post for our food-and-art blog project. For this memorable recipe we have been inspired by Fitzwilliam Darcy, better known as Mr. Darcy.

Mr. Darcy's memorable eggplant soup - by Enjoy the Traffic

Mr. Darcy and Elizabeth Bennet are the two central characters in Jane Austen’s novel Pride and Prejudice. The novel was first published in 1813, but it does not cease to fascinate modern readers. Pride and Prejudice remains near the top of lists of most-loved books.

In the novel, Mr. Darcy is a wealthy gentleman and an aloof romantic hero, a character who rejects established norms and conventions. He is the center of his own existence until later chapters of the novel, when Elizabeth Bennet discovers Mr. Darcy’s moral qualities.

Matthew MacFadyen as Mr. Darcy - Pride & Prejudice, film 2005

I imagine a modern Mr. Darcy as an elegant gentleman always ready to enjoy a full course meal! He also enjoys cooking, eating, and sharing outstanding recipes with his lovely partner. He is open-minded and likes to try different refined flavors. So, nothing better than this memorable smoky eggplant soup with a zest of lemon and Middle Eastern spices to excite the modern Mr. Darcy’s appetite.

Mr. Darcy's memorable eggplant soup - by Enjoy the Traffic

For the modern Mr. Darcys of the world… you may cook this creamy-textured and bright tasting soup for your beloved Elizabeths. You will definitely win their hearts!… Enjoy!

Keira Knightley as Elizabeth Bennet and Matthew MacFadyen as Mr. Darcy - Pride & Prejudice, film 2005

Mr. Darcy's Memorable Eggplant Soup

Ingredients:

2 pounds small firm eggplants

5 tbsp olive oil

2 small white or yellow onion, sliced

Salt and pepper

6 garlic cloves, minced

Pinch cayenne

6 cups vegetable broth

3 to 4 tbsp lemon juice

1/2 tsp lemon zest

1 tbsp za’atar, available in Middle Eastern groceries

2 tsp chopped parsley

Instructions:

1. Poke a few holes in eggplants with a knife, then place on a baking sheet under hot broiler, about 2 inches from flame. Cook for 3 or 4 minutes, allowing skins to blacken and char. Turn and cook on other side until eggplants have softened completely, about 4 minutes more. Set aside to cool, then remove and discard skins and chop eggplant flesh.

2. Meanwhile, put 3 tablespoons of olive oil in a soup pot over medium-high heat. Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes. Add garlic, cayenne and eggplant and cook 1 minute more, then add broth and bring to a brisk simmer. Reduce heat and simmer gently for 10 minutes. Check seasoning of broth and adjust salt.

3. Purée soup in batches in blender. Strain through fine-meshed sieve and discard solid debris and seeds. Add 3 tablespoons lemon juice to puréed soup and taste again, adding more as necessary. Soup should be well seasoned and rather lemony.

4. Mix lemon zest with remaining 2 tablespoons olive oil for garnish. Serve soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon za’atar and some chopped parsley. May be served hot or cold.