Eggplant Stroganoff

14 ingredients
4 steps

Ingredients

  • 12 ounces egg noodles
  • 12 ounces sliced cremini mushrooms
  • 1 cup chopped onion
  • 1 medium eggplant (12 oz.), cut into 1-in. cubes
  • About 2 tbsp. butter
  • About 2 tbsp. olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons flour
  • 1 3/4 cups vegetable broth
  • 1 cup milk
  • 1/4 cup sour cream or creme fraiche
  • 1/4 teaspoon nutmeg
  • 2 tablespoons chopped flat-leaf parsley

Directions

  1. 1
    Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.
  2. 2
    Meanwhile, in a large wide pot over high heat, cook mushrooms, onion, and eggplant in 2 tbsp. each butter and oil, stirring often, until softened, about 5 minutes, adding a little more oil if needed.
  3. 3
    Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.
  4. 4
    Put sour cream and nutmeg in a bowl. Stir in hot broth mixture 1/4 cup at a time, then return to pot. Spoon eggplant sauce over noodles and sprinkle with parsley.

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