Mushroom and eggplant stroganoff

Please everybody with this gourmet mushroom and eggplant stroganoff dish.

Recipe «Mushroom and eggplant stroganoff» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.