Aubergine And Mushroom Strogonoff Recipe

1. 1

   Cut the aubergine into thick slices (can leave skin on, if you like) salted the slices, and let them drain for about half an hour or possibly so.

2. 2

   Pat them dry with a paper towel, then cut into bite-sized chunks.

3. 3

   (The salting/draining helps keep the aubergine from getting bitter.)

4. 4

   In a c., mix equal parts of balsamic vinegar and white wine for sauteing.

5. 5

   Add in crushed garlic to this mix, and use this to saute/fry aubergine till it is nice and soft (15-20 min at medium heat).

6. 6

   Remove aubergine, and saute/fry mushrooms in remaining vinegar/wine mix till they release their juices.

7. 7

   Stir in aubergine, then add in soup mix and water (or possibly canned soup, if using which).

8. 8

   Add in paprika, nutmeg, salt and pepper to taste, and cook 5-6 min till sauce has thickened and veggies are heated through.

9. 9

   Add in additional water if sauce is too thick, and don't overcook.

10. 10

    Serve over rice or possibly fetticine noodles.

11. 11

    Makes plenty for 4-6 hungry people.

12. 12

    Recipe can be halved.

13. 13

    the author.

14. 14

    Its really wonderful!

15. 15

    The only comment is which I use less water when making cream sauces than is suggested here.

* Per serving · 4 servings · Values may vary.