Guest guest Posted March 16, 2006 Report Share Posted March 16, 2006 Red Curried Eggplant Soup 1 eggplant 1/2 teaspoon cinnamon 1 teaspoon salt 1/4 teaspoon ground cloves 1 red onion, chopped 1 cup tomatoes, chopped 2 tablespoons olive oil 3 cups vegetable stock 1 pepper, seeded and chopped salt and pepper 1 tablespoon curry powder yogurt and croutons for garnish Remove stem end from eggplant and cut into 1-inch pieces. In a large pot over medium heat, saute onion in oil until wilted, about 3 minutes. Add pepper, curry powder, cinnamon and cloves, and cook, stirring, for 2 minutes more. Add eggplant, tomatoes and stock to the pot, and bring to a boil. Lower heat and simmer, partially covered, for 40 minutes. Remove from heat and let cool slightly. Puree soup, in batches, in a food processor or blender. Return to pan, salt and pepper to taste, and reheat gently. Serve and garnish with yogurt and croutons. Makes 6 servings. Quote Link to comment Share on other sites More sharing options...
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