Curried Eggplant Soup
|Diced eggplant||1 Cup (16 tbs) (Unpeeled)|
|Olive oil||1 Tablespoon|
|Minced green onions with top||1⁄4 Cup (4 tbs)|
|Minced garlic||1⁄2 Teaspoon|
|Unbleached flour||4 Teaspoon|
|Curry powder||2 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Black pepper||To Taste|
Saute eggplant in oil until golden.
In saucepan, saute onions and garlic in butter until onions are soft.
Sprinkle with flour and curry powder, cook, stirring, 3 minutes and gradually add milk.
Cook and stir until thickened, then add rosemary, oregano and egg plant.
Simmer 15 minutes.
Force through sieve, discarding eggplant peel and herb stems.
Heat, add cream and reheat; do not boil.
Adjust seasonings with salt and pepper.
Serving size: Complete recipe
Calories 1098 Calories from Fat 784
% Daily Value*
Total Fat 89 g136.8%
Saturated Fat 46.4 g231.9%
Trans Fat 0 g
Cholesterol 241.9 mg80.6%
Sodium 635.1 mg26.5%
Total Carbohydrates 63 g21.1%
Dietary Fiber 11.5 g45.9%
Sugars 27.9 g
Protein 23 g46.8%
Vitamin A 75.9% Vitamin C 32.4%
Calcium 80.4% Iron 46.4%
*Based on a 2000 Calorie diet