Ingredients for 2:
250 grams of Mushrooms
1 unit of Eggplant
2 garlic cloves
80 grams of onion
500 milliliters of Chicken broth
1 splash of olive oil
100 milliliters of Cream of milk (½ cup)
1 pinch of salt
1 pinch of Pepper
Preparation:
1. In a pot with hot oil, fry the eggplant at temperature, the onion and the garlic, all cut into medium cubes. Sauté until the ingredients are golden.
2. Add the sliced mushrooms and fry them for five minutes, adding a little more oil, until golden. Season to taste.
3. Add the hot chicken broth to the pot and cook covered for 20 minutes over low heat.
4. Subsequently, blend the aubergine and mushroom cream very well, until you obtain a completely homogeneous mixture.
5. To finish, take the mixture back to the pot and cook over low heat with the milk cream until it reduces a little. The preparation should have a thick and creamy consistency. Rectify flavor with salt and pepper if you consider it necessary.
Serve the cream and accompany it with napkin bread.