Roasted Eggplant Soup with Hazelnuts

Preheat the oven to 220 °C. Brush the eggplants with 2 tablespoons of olive oil, then bake in the hot oven for 20 minutes. Once slightly cooled, cut them in half lengthwise and scoop out the flesh with a spoon into a bowl. Let them cool completely, then chop roughly.

Reduce the oven temperature to 160 °C. Add the hazelnuts and roast for 15 minutes. Let them cool, then chop roughly.

Finely chop the onion and garlic. Peel the potatoes and cut them into approximately 1 cm cubes.