-
1
Heat the oven to broil and arrange a rack in the middle.
-
2
Place the eggplants in a large roasting pan, drizzle with 2 tablespoons of the measured olive oil, and season with salt.
-
3
Broil, turning occasionally, until the skin of the eggplants has charred and the flesh has softened until it collapses, about 20 to 30 minutes.
-
4
Remove the pan to a wire rack and let cool.
-
5
Meanwhile, place the coriander and cumin seeds in a small frying pan over medium heat and toast, shaking the pan occasionally, until fragrant, about 3 minutes.
-
6
Remove the pan from heat and let cool.
-
7
Transfer the spices to a spice grinder or mortar and pestle and grind coarsely; set aside.
-
8
When the eggplants are cool enough to handle, halve them lengthwise.
-
9
Scoop out the flesh with a large spoon and place in a large saucepan with a tightfitting lid.
-
10
(Discard the stems and skin.)
-
11
Add enough vegetable broth to the saucepan to just cover the eggplant flesh.
-
12
Add the ground spices and red pepper flakes and stir to combine.
-
13
Place the saucepan over medium-high heat and bring to a boil.
-
14
Reduce the heat to low, cover, and simmer until the flavors meld and the eggplant is completely falling apart, about 25 to 30 minutes.
-
15
When the soup is ready, prepare an ice water bath by filling a large bowl halfway with ice and water.
-
16
Transfer the soup to a second large bowl.
-
17
Set the bowl with the soup in it over the ice water bath and let cool to room temperature.
-
18
Cover the soup and chill in the refrigerator until completely cold.
-
19
When the soup is cold, puree it in a blender in batches until smooth.
-
20
Pour the blended soup into a large bowl.
-
21
Add 3 tablespoons of the lemon juice, the sherry vinegar, and 2 tablespoons of the remaining olive oil and whisk to combine.
-
22
Taste and season with salt, pepper, and additional olive oil, lemon juice, and vinegar as needed.
-
23
Return to the refrigerator until ready to serve.
-
24
Bring a medium saucepan of heavily salted water to a boil over high heat.
-
25
Add the Romano beans and blanch until crisp-tender, about 3 to 5 minutes.
-
26
Drain in a colander and set aside to cool.
-
27
When cool enough to handle, cut the beans crosswise on the diagonal into 1/2-inch pieces and place in a large bowl.
-
28
Heat a cast iron skillet over high heat until smoking, about 10 minutes.
-
29
Meanwhile, place the Padron peppers in a medium bowl, drizzle with olive oil, season with salt, and toss to combine.
-
30
When the skillet is hot, add the peppers and cook, turning occasionally, until they start to char and blister, about 6 to 8 minutes total.
-
31
Transfer to a cutting board.
-
32
When cool enough to handle, trim the stems, coarsely chop the peppers, and add to the bowl with the beans.
-
33
Trim the flesh and white pith of the preserved lemon and discard.
-
34
Finely chop the remaining rind and add it to the bowl with the beans and peppers.
-
35
Add the zucchini, tomatoes, and purslane.
-
36
Tear the purple basil into bite-size pieces, add it to the bowl, and toss gently to combine.
-
37
Drizzle with the remaining 2 tablespoons lemon juice and the remaining 1 tablespoon olive oil, season with salt and pepper, and toss to coat.
-
38
Taste and season with additional salt, pepper, lemon juice, and olive oil as needed.
-
39
To serve, ladle the soup into wide, shallow serving bowls.
-
40
Divide the vegetable mixture over the soup and top with edible flowers and a drizzle of olive oil.
