Eggplant (Aubergine) Soup

1. 1

   Heat oil in the saucepan, and saute the eggplant and shallots together, over a low heat, stirring frequently, for about 15 to 20 minutes.

2. 2

   Do not allow eggplant to brown.

3. 3

   Add the stock, and adjust the salt and pepper to taste.

4. 4

   Remove from heat, stir in the pepper cream, and serve immeadiately.

5. 5

   PEPPER CREAM: Place the pepper pieces under a broiler, and heat, turning until the skin starts to change color.

6. 6

   Remove from the broiler and cool.

7. 7

   In the container of a blender combine the pepper, cream, and salt and pepper to taste.

8. 8

   Process on low until the pepper is just chopped fine.

9. 9

   Remove from the blender and use as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.