Cooking time

• Make notches in four of the five eggplants and put them in the oven at 250 degrees for an hour. Meanwhile, roughly chop the onions.
• Fry the onions in a soup pan in the olive oil. Add the garlic cloves and cumin seeds. Bake it all for 5 minutes until soft brown. Now mix in the tomato paste.
  When the eggplants have softened in the oven, cut them into large pieces and add them in the pan. Indeed with peel and all. Then add 4 liters of water and the vegetable stock blocks. Stir everything well and let it boil for 10 minutes.
• Now add the cinnamon and the pul biber. Puree the soup with the hand blender into a nice smooth velvety soup.
  Cut your fifth eggplant into small cubes and fry it crispy in the sunflower oil.
• Grind the basil leaves and 50 ml of olive oil into an oil in a food processor. Bring it to taste with salt and pepper.
• Pour the soup into bowls, place a little of your crispy fried eggplant in the middle and drizzle some basil oil all around.