Method

• 1.
  Preheat a chargrill pan or barbecue to high. Add eggplant and cook, turning regularly, for 30-35 minutes until charred all over and soft when pierced with a skewer. Pierce eggplant all over and place in a colander to cool slightly. Using your hands, peel skin and discard with stalks (use tongs if needed). Return flesh to colander. Press to remove excess liquid.
• 2.
  Transfer eggplant to a food processor and whiz until smooth. With the motor running, gradually add tahini, mustard and warm stock. Add cumin to taste. Reduce speed to medium and, with the motor running, gradually add olive oil, one third at a time, to prevent soup from splitting. Stir in lemon juice. Season.
• 3.
  Divide the soup among bowls and top with the poached eggs. Sprinkle with the toasted cumin seeds, black salt flakes and micro herbs, if using, to serve.