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.

Yield:

Serves 6

Recipe from

Sunset

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

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

Preparation

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.

Note:

Karen Rose, Mariposa, CA,

August 2012
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