Name: Mushroom and eggplant stroganoff
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium eggplants, cubed salt; 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; 200 gram button mushrooms, sliced; 1/3 cup water; 1/4 cup unhulled tahini juice; 1 lemon; 2 tablespoon chopped dill; salt, to taste; 1/2 cup chopped parsley

Mushroom and eggplant stroganoff

This vegetarian take on a Russian classic will fill you up with fresh vegetables smothered in spices of paprika, cumin and red chilli.

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

2 medium eggplants, cubed salt

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

200 gram button mushrooms, sliced

1/3 cup water

1/4 cup unhulled tahini juice

1 lemon

2 tablespoon chopped dill

salt, to taste

1/2 cup chopped parsley

Method

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

3.Meanwhile, blend water, tahini and lemon together until smooth. Blend into vegetables with dill and season to taste. Sprinkle with parsley.

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