Roasted Eggplant Soup

Directions

1. 1
   Picked eggplant:.
2. 2
   Combine cold water in a small saucepan with vinegar, salt and pepper flakes and bring to boil.
3. 3
   Cut eggplant into long strips about 1 inch thick and put into a bowl.
4. 4
   Pour the hot pickling liquid over the eggplant and let sit for 30 min or until cooled to room temperature.
5. 5
   Drain the eggplant, pat dry, and transfer to a clean jar or airtight container.
6. 6
   Add the garlic and enough olive oil to completely cover the eggplant.
7. 7
   Place in the refrigerator and marinate for at least 1 week and up to 1 month.
8. 8
   To make soup:.
9. 9
   Wash eggplant and stab randomly in several places with a small paring knife.
10. 10
    Separate individual cloves of garlic from the heads, peel and place 1 clove of garlic in each cut.
11. 11
    Drizzle the eggplants with the oil and season with salt and cayenne pepper.
12. 12
    Place in a roasting pan and roast for 35-40 min or until the eggplants are fully cooked through.
13. 13
    Remove the eggplants and when they are cool enough to handle, cut them in half lengthwise.
14. 14
    Remove the seeds and garlic cloves.
15. 15
    Using a spoon, gently scrape out the flesh and transfer to a large saucepan.
16. 16
    Add the stock, lemon juice and the minced lemon zest and season with salt and cayenne pepper.
17. 17
    Bring to a boil over the medium-high heat and then turn down the heat to medium low.
18. 18
    Simmer for 15 minute.
19. 19
    Transfer to a blender in batches and puree until smooth.
20. 20
    Place cumin in a small saute pan and set over medium heat.
21. 21
    Toast for about 1 min, stirring frequently until fragrant.
22. 22
    Stir cumin into the soup.
23. 23
    To sereve, regurn to simmer.
24. 24
    Place 1-2 pieces of pickled eggplant in the center, Pour soup around it, garnish with julieenced lemon zest.