Tuesday 10 March 2015

Mushroom and eggplant stroganoff

15 of ingredients
Prep time 0:20
Total time 0:25


2 medium eggplants, cubed
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
200g button mushrooms, sliced
1/3 cup water
1/4 cup unhulled tahini
Juice of 1 lemon
2 tablespoons fresh dill, chopped
1/2 cup fresh parsley, chopped
Salt, to taste


Step 1

Sprinkle eggplant with salt and set aside for 10 mins. Rinse well. Place in a steamer set over simmering water and steam for 10 mins until tender. Set aside.

Step 2

Heat oil in a frying pan on medium. Saute onion, capsicum, garlic, chilli, cumin and paprika for 4-5 mins until onion is tender. Add mushroom and eggplant and saute for a further 8-10 mins.

Step 3

Meanwhile, blend water, tahini and lemon together until smooth. Blend into vegetables with dill and season to taste. Sprinkle with parsley and serve with rice or quinoa and steamed spinach.


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