Eggplant & Mushroom Strogonoff
Yield
4 servingsPrep
10 minCook
25 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 1 ½ | pounds |
mushrooms
cut up |
|
| 1 | x |
salt
|
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 4 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
paprika
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
|
*
|
| 680.4 | g |
mushrooms
cut up |
|
| 1 | x |
salt
|
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 4 | each |
garlic cloves
crushed |
|
| 15 | ml |
paprika
|
|
Directions
Cut the eggplant into thick slices (can leave skin on, if desired) salted the slices, and let them drain for about half an hour or so.
Pat them dry with a paper towel, then cut into bite-sized chunks.
In a cup, mix equal parts of balsamic vinegar and white wine for sautéing.
Add crushed garlic to this mixture, and use this to sauté eggplant until it is nice and soft.
Remove eggplant, and sauté mushrooms in remaining vinegar/wine mixture until they release their juices.
Stir in eggplant, then add soup mix and water (or canned soup, if using that).
Add paprika, nutmeg, salt and pepper to taste, and cook 5 to 6 minutes until sauce has thickened and veggies are heated through.
Add additional water if sauce is too thick, and do not overcook.
Serve over rice or fetticine noodles.
