2 each Tomato
5 Cloves Garlic
4 TBS Olive Oil
3 Cups vegetable stock
¼ cup Sunflower seeds
Turn your broiler on high. Line a baking pan with foil. Prick the outside of your eggplants with a fork, all over. Pop into oven and broil for 30 minutes. Take tray out and add the tomatoes (core cut out) and the garlic (peeled). Put back into oven for another 20 minute.
Remove from oven and set aside to cool. Boil 3 Cups of water and add to vegetable stock cube.
While the vegetables are broiling, take your onions and slice into thin half moons. Heat up the olive oil in a large pot or frying pan and fryon low heat for 20 minutes - the onions should be soft, golden, and slightly caramelized.
When the eggplant is cool enough to handle, cut in half length wise and using a spoon, scoop out the innards. Roughly chop the filling and set aside.
Do the same to the tomatoes and garlic. Add the eggplant, garlic, tomatoes into a blender and blend till smooth. Add to a large pot and add half of your basil, the oregano, the stock and a generous sprinkling of salt and pepper. Bring to a boil and simmer for 5-10 minutes.
Toast your sunflower seeds in a small pan till golden. Add in the caramelized onions to the soup, and serve in bowls. Top with the remainingb asil, sunflower seeds and your lemon cut into wedges to squeeze on top.