su-Eggplant Stroganoff
Photo: Alex Farnum; Styling: Randy Mon
YieldsServes 6Total Time30 mins
AuthorKaren Rose, Mariposa, CA,
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.

How to Make It

Step 1
1

Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.

Step 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.

Step 3
3

Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.

Step 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.

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

Directions

Step 1
1

Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.

Step 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.

Step 3
3

Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.

Step 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.

Eggplant Stroganoff