Our dinner last night was a previously untested creation. GMan hailed it as a real success. While there are recipes for Eggplant and Mushroom Stroganoff online, mine is a variation on the beef version I used to make a number of years ago.
Eggplant and Mushroom Stroganoff
1 onion, diced
1 clove of garlic, crushed
1/2 red capsicum, diced
1 medium eggplant, cubed
12 mushrooms, sliced
Freshly ground black pepper
1 teaspoon smoky paprika
2 teaspoons beef stock powder
60ml Worcestershire sauce
125g ricotta cheese
2 teaspoons arrowroot
Spread the cubed eggplant on a roasting pan, drizzle with a little olive oil and sprinkle with salt. Roast at 160C for about 15 minutes or until tender.
Saute onion and garlic in a frying pan. Add capsicum, mushrooms and eggplant. Add pepper, smoky paprika, beef stock powder, Worcestershire sauce and water. Simmer gently for 10 minutes. Add ricotta cheese stirring gently to combine. Thicken with arrowroot blended with a little water. Cook for a further 2 minutes.
Serve over pasta of your choice.
I added some finely shredded bok choy which I lightly sauteed before stirring into the stroganoff immediately before serving.
The ricotta cheese was used because it was what I had on hand. You could substitute cream or evaporated milk to create the creamy sauce.
I used gluten free penne pasta. Rice would be a suitable alternative to pasta.
This made 2 generous servings.