Daniel Pattersons Roasted Eggplant Soup Recipe - olive oil

Method

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