Mushroom and Eggplant Stroganoff

RECIPESPLUS
15Ingredients
45Minutes
330Calories

Ingredients

US|METRIC
  • 2 eggplants (medium, cubed salt)
  • 1/4 cup olive oil
  • 2 onions (medium, finely sliced)
  • 1 red pepper (seeded, finely sliced)
  • 3 cloves garlic (crushed)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 red chili (small, seeded, finely chopped)
  • 7 ounces button mushrooms (sliced)
  • 1/3 cup water
  • 1/4 cup tahini
  • 1 lemon
  • 2 tablespoons dill (chopped)
  • salt (to taste)
  • 2 tablespoons chopped parsley
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    Directions

    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 pan over medium. Saute onion, pepper, garlic, chili, cumin and paprika for 4-5 minutes until onion is tender. Add mushrooms and eggplant and saute for 8-10 minutes.
    3. Meanwhile, blend water, tahini and lemon together until smooth. Stir into vegetables with dill and season to taste. Sprinkle with parsley.
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    NutritionView More

    330Calories
    Sodium9% DV220mg
    Fat32% DV21g
    Protein16% DV8g
    Carbs11% DV33g
    Fiber52% DV13g
    Calories330Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol
    Sodium220mg9%
    Potassium1070mg31%
    Protein8g16%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber13g52%
    Sugars10g20%
    Vitamin A25%
    Vitamin C120%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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