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Creamy Spicy Eggplant Soup

  • 1 ½ lb eggplant
  • 2 cups water or stock
  • 1 TB olive oil
  • 3 garlic cloves
  • 2 cups chopped onion
  • 1 tsp salt, pepper
  • ¼ cup dry sherry
  • 3 TB sour cream
  • 2 TB tahini (or soy sauce)
  • ¼ tsp cayenne pepper
  • ¼ cup fresh parsley (or substitute dried)


Slice eggplant in half lengthwise and bake 30-40 minutes face down on an oiled tray. Cool and scoop out flesh. Saute garlic and onions in oil with 1 tsp salt until onions are soft. Grind in pepper. Puree with food processor or immersion blender the eggplant pulp, water/stock, onion/garlic sauté. Return puree to a heavy saucepan. Add sherry, cover and heat gently. When soup is hot, whisk in tahini/soy, sour crean and cayenne, keep whisking until it is smooth. Cover and keep war, serve with parsley and you may top each bowl with yogurt, minced tomatoes or peppers.

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