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1
Arrange the eggplant slices in a single layer on 2 baking sheets and sprinkle all over with 2 tablespoons of kosher salt.
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2
Let the eggplant slices stand for 3 hours.
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3
Thoroughly rinse the eggplant and transfer the slices to a clean kitchen towel.
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4
Squeeze the eggplant dry.
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5
In a glass or ceramic jar, mix the olive oil with the sherry and balsamic vinegars, garlic and crushed pepper; season with salt and pepper.
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6
Add the eggplant, cover and refrigerate for 2 days.
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7
In a large saucepan, heat 1 tablespoon of the olive oil.
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8
Add the leeks, garlic, potato and fennel.
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9
Cover and cook over low heat until tender, about 10 minutes.
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10
Add the romaine and Bibb lettuces and toss just until wilted, about 30 seconds.
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11
Transfer the contents of the saucepan to a blender.
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12
Add the vegetable stock, parsley and the remaining 3 tablespoons of olive oil and puree.
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13
Strain the soup through a fine sieve into a medium bowl.
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14
Stir in the lemon juice and season with salt and pepper.
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15
Refrigerate the lettuce soup until chilled.
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16
In a small bowl, blend the fresh ricotta with the ricotta salata and chives and season with salt and pepper.
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17
Ladle the soup into bowls.
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18
Garnish with eggplant rounds and tomato wedges.
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19
Using 2 spoons, form the cheese mixture into 8 quenelles and place 2 in each bowl.
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20
Scatter the baby lettuces and pine nuts over the soup and serve.
