Preparation:
Saute onion in butter, stir in curry powder, and cook 2 minutes. Add eggplant and 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) and add cream, salt, and white pepper to taste. Chill at least 3 hours and serve very col |
