Potage Puree D Aubergines Recipe
Ingredients
| Eggplant | 1 Medium, diced | |
| Mushrooms | 1/4 Cup (16 tbs), minced | |
| 2 tablespoons minced green onions and tops | ||
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 2 Tablespoon | |
| 4 cups lamb stock | ||
| Pinch sugar | ||
| Tomato Paste | 1/2 Teaspoon | |
| Dry red wine | 1/4 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
| Unbleached flour | 1 Tablespoon | |
| Dried sage | 1/4 Teaspoon, crumbled | |
| Heavy cream | 3/4 Cup (16 tbs) | |
| Salt and white pepper to taste | ||
| Diced tomato | ||
| Plain yoghurt | ||
Directions
Cook eggplant, mushrooms, onions and garlic in oil, covered, 10 minutes.
Stir frequently.
Add stock, sugar, tomato paste and wine.
Cover, bring to boil, lower heat and simmer until eggplant is soft.
Force through sieve and push as much pulp through as possible, leaving the skin.
Melt butter until bubbly, sprinkle with flour and sage and cook, stirring, 3 minutes.
Gradually add eggplant puree; cook and stir until smooth and slightly thickened.
Add cream, reheat without boiling and adjust seasonings to taste with more sage, salt and pepper.
Garnish with diced tomato and pass a bowl of yoghurt.
Stir frequently.
Add stock, sugar, tomato paste and wine.
Cover, bring to boil, lower heat and simmer until eggplant is soft.
Force through sieve and push as much pulp through as possible, leaving the skin.
Melt butter until bubbly, sprinkle with flour and sage and cook, stirring, 3 minutes.
Gradually add eggplant puree; cook and stir until smooth and slightly thickened.
Add cream, reheat without boiling and adjust seasonings to taste with more sage, salt and pepper.
Garnish with diced tomato and pass a bowl of yoghurt.
Chef
