Eggplant Stroganoff is a vegetarian twist on the basic Russian dish. It is a creamy and hearty pasta dish that is excellent for a comforting dinner on a cold evening. This recipe is straightforward to make and full of taste, so it is an ideal choice for a weeknight meal or a cocktail party with buddies.
![](https://static.wixstatic.com/media/060b28_d4eef0f8efb64b51bbabb7e40e6173d5~mv2.jpg/v1/fill/w_147,h_110,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/060b28_d4eef0f8efb64b51bbabb7e40e6173d5~mv2.jpg)
Elements
• 1 Crimson Onion (80 g)
• 1 Eggplant (300 g)
• Butter (½ tbsp)
• Farfalle Pasta (280 g)
• Cornstarch (1 tbsp., 10 g)
• Vegetable Broth (240 mL)
• Soy Milk, unsweetened (240 mL)
• Tahini (1½ tbsp., 30 g)
• Soy Sauce (½ tsp., 4 mL)
• Dried Rosemary (to style)
• Salt and Pepper (to style)
Directions
-
Peel and finely chop the onion, and minimize the eggplant into small cubes.
-
Warmth the butter in a big pan over medium warmth and sauté the chopped onion for about 4 minutes till translucent.
-
Add the eggplant to the pan and fry for two minutes.
-
Put together the pasta in response to the package deal directions.
-
In a small bowl, mix the cornstarch with a splash of chilly water.
-
Add the vegetable broth, soy milk, tahini, soy sauce and cornstarch combination to the veggies pan. Season with rosemary, salt and pepper.
-
Simmer over medium warmth for about 5 minutes till the sauce thickens.
-
Drain the pasta and blend it with the sauce.
-
Garnish with chopped recent parsley and serve sizzling.
Ideas:
Eggplant Stroganoff is a comforting and satisfying dish that is excellent for a comfortable dinner at house. The earthy taste of the eggplants pairs completely with the creamy and tangy sauce, and the pasta add a comforting aspect to the dish. Give this recipe a try to impress your dinner company with a vegetarian twist on a basic favourite