Cream Of Eggplant Soup With Curry - cooking recipe

Ingredients

1 large eggplant
1 medium sized potato
4 c. chicken broth
1 tsp. curry powder
1/2 tsp. salt
1/4 tsp. pepper
1 c. light cream
few drops Tabasco sauce (optional)

Preparation

Pierce the eggplant with a fork several times.
On a baking sheet, cook in a 425\u00b0 oven for 40 minutes.
Allow to cool slightly.
Scrape as much pulp from the skin as possible and then discard skin.