Step 1

Cut the eggplants in half. Dice the flesh on each half so as not to damage the skin.

Step 2

Insert the garlic slice into the cuts, season with salt, black pepper, oregano and drizzle with olive oil.

Step 3

Put the halves together, wrap in foil and bake for 30-35 minutes at 200 degrees.

Step 4

Remove the eggplant flesh from the skin and put it in the broth.

Step 5

Add chopped onions fried in butter, salt and lemon juice.

Step 6

Bring the soup to the boil, beat with a blender.

Step 7

Serve to the table, seasoned with cream, lemon zest and red pepper. Enjoy!