Instructions: Review: "Perfect marriage of eggplant and curry, this pleasing soup is elegant served hot or cold."

Salt the eggplant generously and let sit for 30 minutes. Rinse and set aside.(See note)

Heat the oil over medium-low heat in a heavy-bottomed soup pot or dutch oven and saute the onion gently until it begins to soften, about 3 minutes.

Add the garlic, ginger, and spices and continue to cook, stirring, another 30 seconds to 1 minute, until the spices and garlic begin to stick to the bottom of the pan.

Add the eggplant, stock or water, and potatoes, and bring to a boil. Add salt and pepper; reduce the heat, cover, and simmer 1 hour.

Puree the soup in batches in a blender or food prosessor, or with a hand blender. Return to the pot and stir in the milk or yogurt and the cayenne.

Adjust the seasoning. - -Chill for serveral hours; garnish at service. -

Serve hot, and garnish: with a dollop of yogurt, a sprinkling of grated orange peel, and chopped cilantro.

SUGGESTED MENU Curried Eggplant Soup Tabouli or Curry Salad Pears or Poached/Baked Quince

NOTE: To minimize salt, you could slice eggplants in half and roast on a sprayed cookie sheet, cut side down, 325F for about 45 minutes. Let cool.

Then cut.Or bake for 60 minutes; cool, and scoop out the pulp; add to soup.

Taste the soup: you may want to add a little sugar to compensate.

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