Lamb and Eggplant Soup

Lamb and Eggplant Soup
(Other common names for eggplant is: aubergine, eggfruit and brinjal)

1 small onion  diced
2 cloves garlic  crushed
200 g lean lamb  thinly sliced
4 cups bacon stock
1 pkg chicken noodle soup
 cup reduced fat evaporated milk
1 large eggplant
1 Tbsp olive oil

Prepare eggplant  Slice and place on flat tray under grill until lightly brown.
Dice into smaller pieces. Heat oil in saucepan, add diced onion and garlic; cook
until clear.  Add lamb and cook until lightly browned.  Add prepared eggplant
pieces and lightly fry.  Add bacon stock and chicken noodle soup.  Simmer
approximately 30 minutes until eggplant is cooked.  Remove from heat and puree
with blender or Barmix.  Blend in reduced fat evaporated milk. Re-heat and
serve.


Source:

rec.food.cooking, rec.food.recipes