Eggplant Stroganoff

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

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 391
  • Calories from fat: 33%
  • Protein: 12g
  • Fat: 14g
  • Saturated fat: 5.7g
  • Carbohydrate: 55g
  • Fiber: 4.8g
  • Sodium: 625mg
  • Cholesterol: 67mg


  • 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. 1. Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.
  2. 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. 3. Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.
  4. 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.
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