Chilled Eggplant Bisque

• 4 eggplants, cut in half lengthwise
• 2 tablespoons salt, plus more to taste
• 4 cloves garlic, unpeeled
• 4 plum tomatoes
• Up to 1/4 cup extra-virgin olive oil
• Freshly ground black pepper to taste
• 1/4 teaspoon chili pepper flakes
• 4 cups buttermilk
• 1 teaspoon lemon zest
• 1/2 cup plain yogurt

1. Preheat the oven to 350 degrees.
2. Sprinkle the eggplants with 2 tablespoons of salt and let sit for 1 hour, then dry with a paper towel.
3. Place the eggplants, the garlic and the tomatoes on a baking sheet.
4. Drizzle liberally with the olive oil and season lightly with the salt and pepper.
5. Roast for 45 minutes and cool.
6. Pass the vegetables and the chili pepper flakes through a food mill.
7. Slowly stir in the buttermilk.
8. Add the lemon zest.
9. Taste and adjust seasoning.
10. To serve, ladle into 6 bowls.
11. Garnish with dollop of yogurt.

eggplants, salt, garlic, tomatoes, extravirgin olive oil, freshly ground black pepper, chili pepper, buttermilk, lemon zest, plain yogurt

Taken from cooking.nytimes.com/recipes/8376 (may not work)