Review: "Perfect marriage of eggplant and curry, this pleasing soup is elegant served hot or cold." Salt the eggplant generously and let sit for 30 minutes. Rinse and set aside.(See note) Heat the oil over medium-low heat in a heavy-bottomed soup pot or dutch oven and saute the onion gently until it begins to soften, about 3 minutes. Add the garlic, ginger, and spices and continue to cook, stirring, another 30 seconds to 1 minute, until the spices and garlic begin to stick to the bottom of the pan. Add the eggplant, stock or water, and potatoes, and bring to a boil. Add salt and pepper; reduce the heat, cover, and simmer 1 hour. Puree the soup in batches in a blender or food prosessor, or with a hand blender. Return to the pot and stir in the milk or yogurt and the cayenne. Adjust the seasoning. - -Chill for serveral hours; garnish at service. - ~Serve hot, and garnish: with a dollop of yogurt, a sprinkling of grated orange peel, and chopped cilantro. SUGGESTED MENU Curried Eggplant Soup Tabouli or Curry Salad Pears or Poached/Baked Quince NOTE: To minimize salt, you could slice eggplants in half and roast on a sprayed cookie sheet, cut side down, 325F for about 45 minutes. Let cool. Then cut.Or bake for 60 minutes; cool, and scoop out the pulp; add to soup. Taste the soup: you may want to add a little sugar to compensate. (1995: HarperPerennial ISBN 0-06-095001-3) The Vegetarian Feast: Revised and Updated plus 50 New Recipes. (1996: PATh c/o McRecipe Nov). Recipe By : Martha Rose Shulman (1996) Posted to MC-Recipe Digest V1 #288 Date: Sat, 09 Nov 1996 11:11:31 -0800 From: PAThanneman
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|Serving Size: 1 Serving (527g)|
|Recipe Makes: 6|
|Calories from Fat: 25 (17%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 1888.8mg||65 %|
|Potassium 688.2mg||18 %|
|Total Carbohydrate 29.8g||9 %|
|Dietary Fiber 7.3g||29 %|
|Sugars, other 22.5g|
|Protein 3.3g||5 %|
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Calories per serving: 147
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