Eggplant Stroganoff

Do you think that Jim knew he was eating eggplant tonight?  I do not think so or he would not have praised this dish.  This recipe comes from the August Sunset magazine.  It serves 6.

Ingredients:

12 oz. egg noodles

12 oz. sliced cremini mushrooms

1 C chopped onion

1 medium onion

1 medium eggplant (12 oz.) cut into 1” cubes

2 T butter

2 T EVOO

1 t salt

½ t pepper

3 T flour

1 ¾ C vegetable broth

1 C milk

¼ C sour cream or crème fraiche (I used Greek yoghurt)

¼ t nutmeg

2 T chopped flat-leaf parsley

Directions:

      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 the oil and butter, stirring often, until softened, about 5 minutes.  Make sure the juice realized by the mushrooms and eggplant is totally absorbed. 

3.      Stir in salt, pepper, and flour and cook 1 minute. 

4.      Add broth and milk; reduce heat, and simmer for 5 minutes. 

5.      Put sour cream and nutmeg in a bowl. 

6.      Stir in hot broth mixture ¼ C at a time, and then return to pot. 

      7.   Spoon eggplant sauce over noodles and sprinkle with parsley