Guest guest Posted September 28, 2001 Report Share Posted September 28, 2001 * Exported from MasterCook * Eggplant and Mushroom Strogonoff Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium eggplant -- diced into bitesized pieces (can leave unpeeled) 1 1/2 lbs mushrooms -- cut into thick slices (1/3-1/2 in,) (I used button and cremini, didn't care for the shiitake) 1 c. homemade soup mix plus 2 c. water OR 2 cans lowfat cream of mushroom soup 4 cloves crushed garlic (or to taste) 1 T paprika (or to taste I use more!) 1 tsp. nutmeg (or to taste) salt and pepper to taste 1/4 c. balsamic vinegar & white wine for sauteing In a cup, mix eaqual parts of balsamic vinegar and white wine for sauteing. Add crushed garlic to this mixture, and use this to saute eggplant until it is soft (15-20 minutes at medium heat). Remove eggplant, and saute mushrooms in remaining vinegar/wine mixture until they release their juices. Stir in eggplant, then add soup mix and water (or canned soup, if using that). Add paprika, nutmeg, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook. Serve over rice or fetticine noodles. Makes plenty for 4-6 hungry people. Recipe can be halved. Source: " http://www.vegweb.com/food/vegetables/eggplant-strogonoff.shtml " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 71 Calories; 1g Fat (9.1% calories from fat); 5g Protein; 15g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 10mg Sodium. Exchanges: 3 Vegetable. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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