Name: Eggplant Soup
Yield: Yields 2 quarts
Cuisine: United States
Ingredients: Freshly ground black pepper; Fresh parsley, chopped; 4 cups (950 ml) chicken stock; Salt; 2 garlic cloves, minced; ½ teaspoon curry powder; ¼ teaspoon dried basil; ¼ teaspoon dried thyme; ¼ cup (60 ml) bacon fat; ½ cup (118 ml) finely chopped celery; ¾ cup (180 ml) finely chopped onion; ½ cup (118 ml) finely chopped green bell pepper; 2 cups (475 ml) diced eggplant; 1 cup (235 ml) finely chopped tomatoes (blanched, peeled, and seeded)

Preparation info

Yields
2 quarts

Difficulty
Easy

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Eggplant came to the American South from Africa, Africa in turn having received it from the Orient through the Portuguese trade. Its place in traditional southern cooking reflects its journey. In the piedmont and mountain regions of the South, settled by farmers mainly of Scotch, Irish, and German backgrounds, who were not major slaveholders, eggplant was rarely seen. In and around Charleston and New Orleans—cities with large black populations—eggplant became established in the local cuisin