Instructions: 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 didnt)

& 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

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