Creamy and Spicy Eggplant Stew


  • 2 slices bacon
  • 1 tsp chicken boullion
  • 1 tsp minced garlic
  • 3 cups chicken broth
  • ½ cup cream (heavy cream or sour cream)
  • 2 carrots, thinly sliced
  • 1 med eggplant, peeled and cut in ½” cubes
  • 1 med potato, peeled and cut in ½“ cubes
  • 1 sm onion, chopped
  • ½ tsp ground red pepper


  1. In a medium pot, cook bacon until crisp. Drain, reserving the fat. Crumble bacon and set aside.
  2. Cook carrot, onion and garlic in bacon fat until tender but not brown. Add eggplant, broth, red pepper and chicken boullion. Bring to boiling; reduce heat. Cover; simmer 15 minutes or until eggplant is tender.
  3. Mash vegetables slightly with the spoon. Stir in milk or cream, simmer for 6-10 minutes, mixing well. Serve hot, garnish with bacon bits. Serves 4.

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