Potage Puree D Aubergines
|Eggplant||1 Medium, diced|
|Minced mushrooms||1⁄4 Cup (4 tbs)|
|Minced green onions with tops||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Olive oil||2 Tablespoon|
|Lamb stock||4 Cup (64 tbs)|
|Tomato paste||1⁄2 Teaspoon|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Unbleached flour||1 Tablespoon|
|Crumbled dried sage||1⁄4 Teaspoon|
|Heavy cream||3⁄4 Cup (12 tbs)|
|White pepper||To Taste|
|Plain yoghurt||1 Cup (16 tbs)|
Cook eggplant, mushrooms, onions and garlic in oil, covered, 10 minutes.
Add stock, sugar, tomato paste and wine.
Cover, bring to boil, lower heat and simmer until eggplant is soft.
Force through sieve and push as much pulp through as possible, leaving the skin.
Melt butter until bubbly, sprinkle with flour and sage and cook, stirring, 3 minutes.
Gradually add eggplant puree; cook and stir until smooth and slightly thickened.
Add cream, reheat without boiling and adjust seasonings to taste with more sage, salt and pepper.
Garnish with diced tomato and pass a bowl of yoghurt.