Baked Eggplant Soup

Ingredients:

• 2 large eggplants, cut lengthwise into 4 pieces
• 2 large tomatoes, cut into 4 pieces
• 2 tablespoons olive oil, plus extra for greasing the pan
• 1 medium onion, sliced ​​very thinly
• 6 cloves of garlic
• 5 cups chicken broth, more if needed
• 1 tbsp chopped fresh thyme
• 1 tbsp chopped fresh cilantro
• Chili seasoning, to taste
• Fennel sprigs for garnish
• Vanilla and curry cotton candy for serving

Preparation:

1. Preheat oven to 230°C.
   
   Grease 2 baking sheets with olive oil. Place the eggplants skin-side down on one sheet, drizzle with 1 tablespoon of olive oil, and season with salt.
   
   On a second baking sheet, place the tomatoes, onion, and garlic with the remaining 1 tablespoon of olive oil (you can steam them). Season with salt and pepper. Bake the vegetables until tender, about 45 minutes, turning them over halfway through. Scoop out the eggplant flesh and place it in the pan, discarding any excess seeds.
2. Add the remaining roasted vegetables, chicken broth, thyme, and cilantro and bring to a boil over medium heat. Reduce heat to low and simmer for about 20 minutes. Cool slightly.
   
   Puree the soup in a blender (if necessary) until smooth. Pour the soup into a saucepan and thin with more broth if needed. Season with salt, pepper, and chili. Ladle into bowls and garnish with fennel sprigs. curry; add to each serving pancake dosaBefore serving, garnish the dish with cotton candy.