Smoky Eggplant Soup with Truffle Oil and Prosciutto Crisps

Prick eggplant with a fork and place on a baking tray with onion wedges and garlic. Drizzle with a little olive oil and bake at 200°C for 30-40 minutes until eggplant has softened, turning halfway through cooking time. Cut eggplants in half and spoon out flesh, remove skin from roasted onion and garlic and combine all together in a saucepan with potatoes and chicken stock. Bring to the boil and simmer covered for 30 minutes until potatoes are tender. Meanwhile, bake prosciutto at 200°C for 5-7 minutes until crisp and allow to cool. Puree soup with a hand-held blender or food processor, add cream and season to taste. Serve soup with a few drops of truffle oil, chargrilled prosciutto and crusty bread.