Recipe - Curried Eggplant Soup (Shulman)

Salt; see note
2 pound Eggplant; peeled and minced
1 tablespoon Peanut oil
1 Onion; chopped
2 Garlic cloves; minced
2 teaspoon Freshly grated gingerroot
One half teaspoon Crushed cumin seed or ground
cumin
One half teaspoon Ground coriander
2 teaspoon Curry powder; or to taste
6 cup Vegetable broth or water
2 md Potatoes; peeled and minced
Freshly ground pepper; black
or white
1 cup Lowfat milk; or
Plain nonfat yogurt
Cayenne pepper; to taste

GARNISH
Plain nonfat yogurt
Grated orange peel; and/or
Chopped fresh cilantro

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 mediumlow heat in a heavybottomed 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 0060950013) The Vegetarian Feast: Revised
and Updated plus 50 New Recipes. (1996: PATh c/o McRecipe Nov).
Recipe By : Martha Rose Shulman (1996)

Posted to MCRecipe Digest V1 #288

Date: Sat, 09 Nov 1996 11:11:31 0800

From: PAThanneman phannema@wizard.ucr.edu