Meatless Monday: Eggplant Stroganoff
Delicious vegetarian Stroganoff . To make the dish even creamier, use half-and-half in place of the milk.
2 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.
Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health.
Image Credit: Alex Farnum/Recipe Courtesy: Karen Rose for Sunset MagazineTweet