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  1. Salt and white pepper Saute onion in butter, stir in curry powder, and cook 2 minutes. Add eggplant and stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft. Puree in blender. Strain puree if desired (I didn’t) and add cream, salt, and white pepper to taste. Chill at least 3 hours and serve very cold. Serves 4-6. This is from the New Orleans Times-Picayune Cooking Contest, 1980. //\oo/\\ From the hearth in Sandee’s Kitchen… Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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