Grated Eggplant Soup


1 to 2 tablespoons oil
1 eggplant, peeled and grated
1 onion, peeled and chopped
2 teaspoons chopped basil
2 cloves garlic, minced
1/4 cup butter
1/4 cup flour
1/4 teaspoon pepper
1 cup milk
2 cups vegetable stock or vegetable cooking water
2 tablespoons soy sauce or Tamar
1/4 cup sherry


Heat oil in skillet and saute eggplant, onion, basil, and garlic until tender; stir occasionally to prevent sticking. Melt butter in soup kettle, sprinkle with flour and pepper, and stir over low heat until blended. Slowly add milk, stirring until well blended and thickened. Add vegetable stock, soy sauce, and sherry. Stir in eggplant mixture, blending well. Heat thoroughly, but do not boil.


Serves 4

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