Curried Eggplant Sout

Recipe Description

Recipe Ingredients

1 teaspoon olive oil
1 up cubed, peeled eggplant
¼ cup minced green onions and tops
½ teaspoon minced garlic
1 tablespoon butter
4 teaspoons flour
1 to 2 teaspoons curry powder
2 cups milk
¼ teaspoon each crushed rosemary and oregano
½ cup heavy cream
salt and pepper

Instructions

Sauté eggplant in oil until golden. Set aside. Sauté onion and garlic in the butter until soft and yellow. Sprinkle with flour and curry powder and cook and stir for 3 minutes. Gradually add milk. Cook and stir until thickened, add rosemary, oregano, eggplant. Simmer 15 minutes. Force through sieve. Heat, add cream and reheat; do not boil; ad salt and pepper to taste. Serves 4.