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Recipe by: jynte
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See below ingredients and instructions of the recipe
1 1/4 lb Eggplant, peeled cut into
-1/2" cubes
1/2 c Chopped onion
1/2 Stick butter
1 tb Curry powder
4 c Chicken stock
3/4 c Heavy cream
Salt white pepper
Saute onion in butter, stir in curry powder, cook 2 minutes. Add
eggplant stock, bring to a boil, then simmer, covered, for 45
minutes, or until eggplant is very soft. Puree in blender. Strain
puree if desired (I didn't) add cream, salt, white pepper to
taste. Chill at least 3 hours serve very cold. Serves 4-6. This is
from the New Orleans Times-Picayune Cooking Contest, 1980.
///oo/\ From the hearth in Sandee's Kitchen...
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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