Wednesday, December 9, 2009

mushroom and eggplant strogonoff

1 medium eggplant cubed
1-1/2 pounds mushrooms, cut into thick slices 1/3-1/2 inch
2 individual containers greek yogurt
4 cloves crushed garlic (or to taste)
1 tablespoon paprika or to taste
1 tsp nutmeg (or to taste)
1 tsp thyme
salt and pepper to taste
1/4 cup balsamic vinegar
1/2 cup dry vermouth

In a cup, mix balsamic vinegar and white wine for sauteeing. Add crushed garlic to this mixture, and use this to saute eggplant until it is nice and soft (15-20 minutes at medium, and saute heat).

Add mushrooms to mixture and sautee until they release their juices. Then add yogurt, paprika, nutmeg, thyme, salt and pepper to taste, and cook 5-6 minutes until sauce has thickened and veggies are heated through. Add additional water if sauce is too thick, and do not overcook.

Serve over rice or noodles.

Makes plenty for 4-6 hungry people. Recipe can be halved.

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