Galatoire's Shrimp and Eggplant Soup | Louisiana Kitchen & Culture

Ingredients

• 1 pound salted butter
• 1 small yellow onion, diced (about 1 cup)
• 1 medium eggplant, peeled and diced (about 5 cups)
• 1 large tomato, diced and drained (about 1½ cups)
• 1½ cups all-purpose flour
• 1½ pounds small shrimp (50 to 60 count), peeled
• Salt and white pepper