1. Garnishes: Avocado slices, seeded and diced tomato, sesame seeds, cilantro sprigs, crumbled queso blanco cheese
2. Rub eggplants with oil. Puncture and stud with garlic cloves. Grill eggplants until cooked on all sides. Split in half and scrape out seeds. Reserve flesh and discard skin.
3. In a large saucepan, heat sesame oil and butter.
4. Add fennel, yellow peppers, leeks, onion and ginger.
5. Cook until vegetables are softened, 8 to 10 minutes.
6. Chop reserved eggplant and add it to the pan. Adjust seasoning.
7. Add lime juice and soy sauce, stirring to loosen browned bits at the bottom of the pan.
8. Add heavy cream and bring to a boil. Simmer 10 minutes.
9. Add avocado and cilantro, and roughly puree the soup in batches.
10. Whip cream and mascarpone cheese together until stiff.
11. Fold into soup. Cool. Adjust seasoning.
12. Spoon into bowls and garnish with avocado slices, chopped tomato, sesame seeds, cilantro and queso blanco.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.