Yield: 4 Servings
|1||Onion; peeled and chopped|
|1 tablespoon||Chopped garlic|
|1||Smoked ham hock|
|2 quarts||Chicken stock|
|4 larges||Eggplant; peeled and cut into large dice|
|¼ cup||Curry powder|
|1 can||Coconut milk|
|1 small||Knob of fresh ginger; peeled and chopped|
|1||Stalk lemon grass; chopped|
|½ cup||Heavy cream|
|½ can||Coco Lopez|
In a heavy bottomed pot, saute onions, garlic and ham hock until the onions are translucent. Add all other ingredients and cook for ½ hour under slow to medium heat. Puree in a food processor and strain through a fine sieve.
Season and serve hot.
CHEF DU JOUR HERB WILSON SHOW #DJ9420 Recipe by: Herb Wilson
Posted to MC-Recipe Digest V1 #815 by Holly Butman <butma001@...> on Sep 28, 1997