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Print this Recipe    Lamb Eggplant

Lamb and Eggplant Soup

1 small onion, diced
2 cloves garlic, crushed
200 g lean lamb, thinly sliced
4 cups bacon stock
1 pkg chicken noodle soup
1 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.

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