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Ingredients Jump to Instructions ↓

  1. 1 1/4lb Eggplant, peeled & cut into -1/2" cubes

  2. 1/2c Chopped onion

  3. 1/2 Stick butter

  4. 1 tb Curry powder

  5. 4 c Chicken stock

  6. 3/4c Heavy cream

Instructions Jump to Ingredients ↑

  1. + Salt & white pepper Saute onion in butter, stir in curry powder, & cook 2 minutes.

  2. Add eggplant & stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft.

  3. Puree in blender.

  4. Strain puree if desired (I didn't) & add cream, salt, & white pepper to taste.

  5. Chill at least 3 hours & serve very cold.

  6. Serves 4-6.

  7. This is from the New Orleans Times-Picayune Cooking Contest, 1980.

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