Pickled Eggplant And Summer Lettuce Soup Recipe

Ingredients For Pickled Eggplant And Summer Lettuce Soup Recipe

• 1 pound Japanese eggplants
• Kosher salt
• 1 cup Extra virgin olive oil
• 3 tablespoon Sherry vinegar
• 3 tablespoon Balsamic vinegar
• 4 Garlic Cloves
• 0.5 teaspoon Crushed Red Pepper
• Freshly ground pepper
• 0.25 cup Extra virgin olive oil
• 2 Medium leeks
• 2 Garlic Cloves
• 2 ounce Yukon gold potato
• 0.5 cup Finely chopped fennel bulb
• 0.5 pound Hearts Of Romaine
• 3 Heads bibb lettuce
• 3 cup Vegetable stock or broth
• 1 cup Coarsely chopped flat leaf parsley
• 2 teaspoon Fresh lemon juice
• Salt and freshly ground pepper
• 0.25 cup Fresh ricotta, preferably sheep's or goat's milk
• 0.25 cup Coarsely grated ricotta salata
• 1 tablespoon Minced Chives
• 2 Small tomatoes
• 1 cup Baby lettuces