Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/4 lb Eggplant, peeled cut into
-1/2" cubes
1/2 c Chopped onion
1/2 Stick butter
1 tb Curry powder
4 c Chicken stock
3/4 c Heavy cream

Salt white pepper

Saute onion in butter, stir in curry powder, cook 2 minutes. Add
eggplant 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) add cream, salt, white pepper to
taste. Chill at least 3 hours 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...

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