Aubergine And Mushroom Strogonoff Recipe - aubergine

Method

• Cut the aubergine into thick slices (can leave skin on, if you like) salted the slices, and let them drain for about half an hour or possibly so.
• Pat them dry with a paper towel, then cut into bite-sized chunks.
• (The salting/draining helps keep the aubergine from getting bitter.)
• In a c., mix equal parts of balsamic vinegar and white wine for sauteing.
• Add in crushed garlic to this mix, and use this to saute/fry aubergine till it is nice and soft (15-20 min at medium heat).
• Remove aubergine, and saute/fry mushrooms in remaining vinegar/wine mix till they release their juices.
• Stir in aubergine, then add in soup mix and water (or possibly canned soup, if using which).
• Add in paprika, nutmeg, salt and pepper to taste, and cook 5-6 min till sauce has thickened and veggies are heated through.
• Add in additional water if sauce is too thick, and don't overcook.
• Serve over rice or possibly fetticine noodles.
• Makes plenty for 4-6 hungry people.
• Recipe can be halved.
• the author.
• Its really wonderful!
• The only comment is which I use less water when making cream sauces than is suggested here.