Creamy Spicy Eggplant Soup

• 1 ½ lb eggplant
• 2 cups water or stock
• 1 TB olive oil
• 3 garlic cloves
• 2 cups chopped onion
• 1 tsp salt, pepper
• ¼ cup dry sherry
• 3 TB sour cream
• 2 TB tahini (or soy sauce)
• ¼ tsp cayenne pepper
• ¼ cup fresh parsley (or substitute dried)

Slice eggplant in half lengthwise and bake 30-40 minutes face down on an oiled tray. Cool and scoop out flesh. Saute garlic and onions in oil with 1 tsp salt until onions are soft. Grind in pepper. Puree with food processor or immersion blender the eggplant pulp, water/stock, onion/garlic sauté. Return puree to a heavy saucepan. Add sherry, cover and heat gently. When soup is hot, whisk in tahini/soy, sour crean and cayenne, keep whisking until it is smooth. Cover and keep war, serve with parsley and you may top each bowl with yogurt, minced tomatoes or peppers.