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