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Eggplant Stroganoff

Photo: Alex Farnum; Styling: Randy Mon
Total time 30 mins
Yield Serves 6
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.