Garlicky Eggplant And Pepper Soup With Mint

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2 tablespoons extra-virgin olive oil, plus more for brushing

3 medium eggplants (about 3 3/4 pounds total), halved lengthwise

6 red bell peppers

2 medium onions, finely chopped


Cayenne pepper

5 cups rich chicken stock, preferably homemade (see Note)

3 garlic cloves, smashed

1 cup mayonnaise

2 teaspoons fresh lemon juice

2 tablespoons minced mint, plus more for garnish

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