Mushroom and eggplant stroganoff
This vegan dish also impresses the meat lovers.
Ingredients
- 2 eggplant [medium - cubed]
- 4 tablespoons olive oil
- 2 onion [finely sliced]
- 1 red pepper [seeded, finely sliced]
- 3 garlic clove [crushed]
- 1 teaspoon cumin (ground)
- 1/2 teaspoon paprika
- 1 red chilli [small seeded, finely chopped]
- 200 g button mushrooms [sliced]
- 1/3 cup water
- 1/4 cup tahini
- 1 lemon [juiced]
- 2 tablespoons fresh chives [chopped]
- 2 tablespoons fresh parsley [chopped]
- salt [to taste]
- 300 g quinoa [or rice]
Instructions
- Boil water for the rice or quinoa and cook according to packaging instructions. Approx. 15min.
- Sprinkle cubed eggplant with salt and set aside for 10 min.
- Meanwhile prepare all other ingredients. After 10 min, rinse the eggplant well, place in a steamer set over simmering water and steam for 10 min. until tender. Set aside.
- Heat oil in a frying pan on medium. Saute onion, red pepper, garlic, chilli, cumin and paprika for 4-5 min. or till onion is tender. Add mushrooms and eggplant and saute for a further 8-10 min.
- Meanwhile, blend water, tahini and lemon together until smooth. Blend into vegetables with chives and season to taste. Sprinkle with parsley and chives and serve with rice or quinoa.
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