Eggplant Stroganoff
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Ingredients
12 oz egg noodles
12 oz chopped cremini mushrooms
1 cup chopped onion
1 medium eggplant (12 oz), cut into 1-inch cubes
Approximately 2 tablespoons butter
About 2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
3 tablespoons flour
1 ¾ cups vegetable stock
1 cup of milk
¼ cup sour cream or creme fraiche
¼ teaspoon nutmeg
2 tablespoons chopped flat-leaved parsley
To make
This vegetarian stroganoff recipe was introduced by reader Karen Rose from Mariposa, California. To make it even creamier, Karen suggests using the milk in half.
Cook the noodles in a large pot as directed on the package. Transfer to a wide, shallow bowl.Meanwhile, in a large, wide saucepan over high heat, saute the mushrooms, onion, and eggplant in 2 tablespoons of vegetable oil. beat the butter, stirring frequently, until softened, about 5 minutes, adding a little more oil if necessary.Add salt, pepper and flour and cook for 1 minute. Add the broth and milk, reduce the heat and simmer for 5 minutes.Put the sour cream and nutmeg in a bowl. Pour in the hot stock mixture 1/4 cup at a time, then return to the pan. Spoon eggplant sauce over noodles and sprinkle with parsley.
Cook the noodles in a large pot as directed on the package. Transfer to a wide, shallow bowl.Meanwhile, in a large, wide saucepan over high heat, saute the mushrooms, onion, and eggplant in 2 tablespoons of vegetable oil. beat the butter, stirring frequently, until softened, about 5 minutes, adding a little more oil if necessary.Add salt, pepper and flour and cook for 1 minute. Add the broth and milk, reduce the heat and simmer for 5 minutes.Put the sour cream and nutmeg in a bowl. Pour in the hot stock mixture 1/4 cup at a time, then return to the pan. Spoon eggplant sauce over noodles and sprinkle with parsley.
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Author:Admin
Published: 11/20/2023 7:54 PM
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