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Daniel Patterson's Roasted Eggplant Soup

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Daniel Patterson's Roasted Eggplant Soup

Ingredients

  • 4 1/2 to 5 pounds chinese or japanese eggplant
  • 5 tablespoons olive oil, plus more as needed
  • coarse sea salt
  • 1/2 teaspoon whole coriander seeds
  • 1/2 teaspoon whole cumin seeds
  • about 4 cups (1 quart) low-sodium vegetable broth
  • 1/4 teaspoon red pepper flakes
  • ice
  • 5 tablespoons freshly squeezed lemon juice (from about 2 medium lemons), plus more as needed
  • 1 1/2 teaspoons sherry vinegar, plus more as needed
  • freshly ground black pepper
  • 4 ounces fresh romano beans
  • 2 ounces padrón peppers
  • 1/8 preserved lemon
  • 1 medium zucchini, trimmed, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
  • 1 cup cherry tomatoes, large dice
  • 1/3 cup tightly packed purslane leaves
  • 1/4 cup loosely packed purple basil leaves
  • edible flowers, for garnish
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Published 2014-09-09 13:12:54 (2 years ago).

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