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Add a photoServings: 4
Ingredients
- 1 1/4 lb Eggplant, peeled & cut into 1/2 cub
- 1/2 c. Minced onion
- 1/2 stk butter
- 1 Tbsp. Curry pwdr
- 4 c. Chicken stock
- 3/4 c. Heavy cream Salt & white pepper
Directions
- Saute/fry onion in butter, stir in curry pwdr, & cook 2 min. Add in eggplant & stock, bring to a boil, then simmer, covered, for 45 min, or possibly till eggplant is very soft. Puree in blender. Strain puree if you like (I didn't)
- & add in cream, salt, & white pepper to taste. Refrigerateat least 3 hrs & serve very cool.
- Serves 4-6. This is from the New Orleans Times-Picayune Cooking
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 430g | |
| Recipe makes 4 servings | |
| Calories 182 | |
| Calories from Fat 107 | 59% |
| Total Fat 12.19g | 15% |
| Saturated Fat 7.41g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 538mg | 22% |
| Potassium 516mg | 15% |
| Total Carbs 15.36g | 4% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.52g | 2% |
| Protein 4.45g | 7% |
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