2 cups (16 oz.) vegetable stock
3 medium Japanese eggplants
1 medium heirloom tomato, course-chopped
1 1/2 T sesame seeds
1/4 t. cumin
3 oz. course-grated feta cheese
Salt and pepper to taste

Puncture the skins of three Japanese eggplants with a sharp knife in several places. Rub them with olive oil and place them directly on the rack of an oven that has been heated to 425°. Remove from oven and let cool after roasting for one hour. When cool cut in half and scoop out contents with a spoon. Discard some of the long strands of seeds and all of the skins. This step may be done a day or two ahead.

Puree vegetable stock, eggplant, cumin and sesame seeds together in a blender or with an electric hand mixer. Place into a 2-3 quart saucepan and simmer for 10 minutes.

In a separate bowl or blender, slowly blend together the grated feta cheese and 1/3 of the hot soup. Incorporate slowly with a little soup at a time, so the mixture does not separate. When completely smooth, add this mix back to the pot and heat one more minute.

To serve, ladle into bowls and add 2-3 heaping T. of chopped tomatoes.