1. Heat the eggplant in a 350 degree oven for 15 to 20 minutes. Cool, then holding it by the stem, carefully peel the skin away and remove the stem. 2. Puree with the tahini, garlic, and salt. Stir into the heated stock, then bring to a simmer. Partially cover, then simmer for 30 minutes. Remove from heat and press through a sieve, discarding solids. 3. When ready to serve, heat the soup, then beat the egg with the lemon juice and stir through the simmering soup to form long egg strands. Simmer for another minute, then ladle into bowls and top with handfuls of fresh chopped parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
