August 5, 2012
My freind Nancy presented me with eggplant and tomatoes from her wonderful garden! She loves her garden and she loves to share the freshness that it produces. Unfortunately I have not made very many eggplant dishes, so I was at a loss for a few days of what to do with it, until, I happen to see a recipe for eggplant stroganoff, perfect that was it. I did add ground chuck, as the original recipe was meatless. Thanks Joy for your input, we thought it was perfect!
After googling the benefits of eggplant, I learned that not only will eggplant help reduce the risk of cancer and aid in weight loss, but it is also very good for your skin. Check out this link to learn more. Sunset magazine is my source for this recipe. Please enjoy!
For more eggplant recipes, click here.
- 12-16 oz. egg noodles
- 12 oz. sliced cremini mushrooms
- 1 eggplant, cut into 1-inch cubes
- ½ lb. ground chuck
- 1 onion, chopped
- Salt and pepper to taste
- 3 tbsp. flour
- 1 ¾ cups vegetable broth
- 1 cup milk
- ¼ cup sour cream
- ¼ tsp. nutmeg
- Chopped flat leaf parsley, as much as you like
In a large non-stick pan, over medium heat cook mushrooms, eggplant, ground chuck, and onion, until softened, about 10 minutes. Stir in salt, pepper, and flour. Stir and cook another couple minutes. Add broth and milk, reduce heat and simmer, stirring occasionally while you prepare your noodles. In a large pot boil water and cook your noodles. Add sour cream and nutmeg to your stroganoff, continue stirring and cooking until your sauce is thick and creamy, 5-10 minutes. Drain noodles and serve in large pasta bowls, spoon over eggplant and beef stroganoff. Sprinkle with your desired flat leaf parsley.
Total Time: 1 hour or so