Recipes / Eggplant

Creamy Eggplant Soup

2 medium carrots, thinly sliced
3/4 cup chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
1 eggplant, peeled and diced
1/4 teaspoon salt
3/4 cup chopped potato
1 cup evaporated skim milk
Ground black pepper
2 cups chicken broth

In a 3 quart saucepan, heat the oil and cook the carrot, onion and garlic over medium-high heat until the vegetables are tender, about 3 to 4 minutes. Add the eggplant, broth and salt. Bring to boiling; reduce heat. Cover and simmer about 15 minutes. Add potato and cook 15 minutes more or until potato is tender. Mash the vegetables slightly. Stir in evaporated milk and warm through. Season with freshly ground black pepper.

Makes 1 quart.

From www.cooks.com.

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