Recipe

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.

  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Mushroom and eggplant stroganoff
  • 2 medium eggplants, cubed salt
  • 1/4 cup olive oil
  • 2 medium onions, finely sliced
  • 1 red capsicum, seeded, finely sliced
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 small red chilli, seeded, finely chopped
  • 200 gram button mushrooms, sliced
  • 1/3 cup water
  • 1/4 cup unhulled tahini juice
  • 1 lemon
  • 2 tablespoon chopped dill
  • salt, to taste
  • 1/2 cup chopped parsley

Method

Mushroom and eggplant stroganoff
  • 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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