Grilled Eggplant and Lemon Soup

1. Slice 2 eggplants lengthwise, place on a baking dish skin on the bottom, then grill in the oven for 20 to 40 minutes, until the flesh inside is very soft. Remove from oven and let cool.

2. Cut the third eggplant into 1-inch cubes. Heat half the olive oil in a large frying pan over medium heat, then add half the eggplant. Fry, turning with a wooden spoon, until browned on all sides. Repeat with the second batch. Set aside on a plate and season with salt.

3. When the grilled eggplants have cooled down, make an incision upon each one and scoop out the flesh, avoiding any black skin. Chop the flesh roughly and add it to a saucepan with the broth, lemon juice and salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Add the fried eggplant and cook for another 5 minutes. Adjust seasoning if needed. Ladle into bowls, then add cilantro and lemon zest on top. Serve warm.

Source: The Ottolenghi Cookbook.