Eggplant Soup


4 tablespoons oil
3 small eggplants, peeled andcubed
1 sweet red pepper, cored and chopped
1 clove garlic, minced
1/2 cup chicken stock
2 cups yogurt
1 cup milk or cream
Salt and pepper
Mint leaves


Heat oil in skillet and saute eggplant, pepper, and garlic 5 minutes. Add stock, cover, and simmer 30 minutes over low heat, or until eggplant is soft. Press through food mill. Cool. Add yogurt and milk or cream. Season with salt and pepper to taste. Chill. Garnish with fresh mint leaves.


Serves 4-6


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