Mushroom and eggplant stroganoff

Cooking Vegetarian Mushroom and eggplant stroganoff

Please everybody with this gourmet mushroom and eggplant stroganoff dish.

Lables: Vegetarian Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Sprinkle eggplant with salt and set aside for 10 mins. Rinse well. Place in a steamer set over simmering water and steam for 10 mins until tender. Set aside.
  2. Heat oil in a frying pan on medium. Saute onion, capsicum, garlic, chilli, cumin and paprika for 4-5 mins until onion is tender. Add mushroom and eggplant and saute for a further 8-10 mins.
  3. Meanwhile, blend water, tahini and lemon together until smooth. Blend into vegetables with dill and season to taste. Sprinkle with parsley and serve with rice or quinoa and steamed spinach.

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2 medium eggplants, cubed
1/4 cup olive oil
2 medium onions, finely sliced
1 red capsicum, seeded, finely sliced
3 garlic cloves, crushed
1 tsp ground cumin
1/2 tsp paprika
1 small red chilli, seeded, finely chopped
200g button mushrooms, sliced
1/3 cup water
1/4 cup unhulled tahini
Juice of 1 lemon
2 tbsp fresh dill, chopped
1/2 cup fresh parsley, chopped
Salt, to taste

Adv

Autors
Preparation time
20
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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