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1
Poke 2 or 3 holes in eggplants with a paring knife, then place on a baking sheet under hot broiler, about 2 inches from flame.
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2
Cook for 3 or 4 minutes, allowing skins to blacken and char.
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3
Turn and cook on other side until eggplants have softened completely, about 4 minutes more.
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4
Set aside to cool, then remove and discard skins and roughly chop eggplant flesh.
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5
Meanwhile, put 3 tablespoons olive oil in a heavy-bottomed stainless or enameled soup pot over medium-high heat.
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6
Add onion, season generously with salt and pepper, and cook until softened and beginning to color, 5 to 7 minutes.
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7
Add garlic, cayenne and reserved eggplant and cook 1 minute more, then add broth and bring to a brisk simmer.
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8
Reduce heat and simmer gently for 10 minutes.
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9
Check seasoning of broth and adjust salt.
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10
Puree soup in batches in blender.
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11
Strain through fine-meshed sieve and discard solid debris and seeds.
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12
Add 3 tablespoons lemon juice to pureed soup and taste again, adding more as necessary.
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13
Soup should be well seasoned and rather lemony.
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14
Mix lemon zest with remaining 2 tablespoons olive oil for garnish.
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15
Ladle soup into small bowls, topping each bowl with 1 teaspoon lemon oil, 1/2 teaspoon zaatar and some chopped parsley.
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16
May be served hot or cold.
