Eggplant Stroganoff

Eggplant Stroganoff Recipe
Photo: Alex Farnum; Styling: Randy Mon
This vegetarian Stroganoff was submitted by reader Karen Rose, of Mariposa, California. To make it even creamier, Karen suggests using half-and-half in place of the milk.


Serves 6
Total time: 30 Minutes

Recipe from


Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 391
Caloriesfromfat 33 %
Protein 12 g
Fat 14 g
Satfat 5.7 g
Carbohydrate 55 g
Fiber 4.8 g
Sodium 625 mg
Cholesterol 67 mg


12 ounces egg noodles
12 ounces sliced cremini mushrooms
1 cup chopped onion
1 medium eggplant (12 oz.), cut into 1-in. cubes
About 2 tbsp. butter
About 2 tbsp. olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons flour
1 3/4 cups vegetable broth
1 cup milk
1/4 cup sour cream or crème fraîche
1/4 teaspoon nutmeg
2 tablespoons chopped flat-leaf parsley


1. Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.

2. Meanwhile, in a large wide pot over high heat, cook mushrooms, onion, and eggplant in 2 tbsp. each butter and oil, stirring often, until softened, about 5 minutes, adding a little more oil if needed.

3. Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.

4. Put sour cream and nutmeg in a bowl. Stir in hot broth mixture 1/4 cup at a time, then return to pot. Spoon eggplant sauce over noodles and sprinkle with parsley.

Karen Rose, Mariposa, CA,


August 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note