Dinner ideas

Mushroom and eggplant stroganoff

This vegetarian take on a Russian classic will fill you up with fresh vegetables smothered in spices of paprika, cumin and red chilli.
Mushroom and eggplant stroganoffAustralian Women's Weekly



1.Sprinkle eggplant with salt and set aside for 10 minutes. Rinse well. Place in a steamer set over simmering water and steam for 10 minutes until tender. Set aside.
2.Heat oil in a frying pan on medium. Saute onion, capsicum, garlic, chilli, cumin and paprika for 4-5 minutes until onion is tender. Add mushroom and eggplant and saute for a further 8-10 minutes.
3.Meanwhile, blend water, tahini and lemon together until smooth. Blend into vegetables with dill and season to taste. Sprinkle with parsley.

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