Print Options:

Eggplant Stroganoff





Total Time
30 mins

This vegetarian Stroganoff was submitted by reader Karen Rose, of Mariposa, California. To make it even creamier, Karen suggests using half-and-half in place of the milk.

Eggplant Stroganoff




Alex Farnum
 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 crème fraîche
 1/4 teaspoon nutmeg
 2 tablespoons chopped flat-leaf parsley
Step 1
1

Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.

Step 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.

Step 3
3

Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.

Step 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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories391
% Daily Value *
Total Fat 14g18%

Saturated Fat 5.7g29%
Cholesterol 67mg23%
Sodium 625mg28%
Total Carbohydrate 55g20%

Dietary Fiber 4.8g18%
Protein 12g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.