Food
Eggplant Soup
By Yankee Magazine|Sep 17 2007|
A tasty blend of eggplant and yogurt accented by a touch of mint.
Yield
Serves 4-6
Ingredients
4 tablespoons oil
3 small eggplants, peeled and cubed
1 sweet red pepper, cored and chopped
1 clove garlic, minced
1/2 cup chicken stock
2 cups yogurt
1 cup milk or cream
Salt and pepper
Mint leaves
Instructions
Heat oil in skillet and sauté eggplant, pepper, and garlic 5 minutes. Add stock, cover, and simmer 30 minutes over low heat, or until eggplant is soft. Press through food mill. Cool. Add yogurt and milk or cream. Season with salt and pepper to taste. Chill. Garnish with fresh mint leaves.
