Credit to Eran shroitman - former chef of Tamuz and now chef of his own restaurant, Primus. Thanks to Gili Slavin from Tamuz for the recipe.

Ingredients
1 carrot
2 onions
1 leeks
5 eggplants
Milk and cream 1:1 base according to taste
Salt, pepper

For decoration
Goat cheese
Fine olive oil
Dried tomato seeds

Preparation
Heat the olive oil and fry the onions + leek + carrot, chopped. Add salt and pepper.
Grill the Eggplant; and add it to the vegetable.
Add milk + cream; cook for an hour. Grind in the food processor.

Decorating
Melt the goat cheese with milk, until it becomes well thick. "Draw" with the melted cheese on the plate with the soup. Add small thyme leaves and dried tomato seeds.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!