Low Fat Eggplant Recipes
Eggplant And Mushroom Strogonoff <t> Recipe
This Eggplant And Mushroom Strogonoff <t> Recipe is one of many in
our collection of Low Fat Recipes. these are culled from various
sources, some my own. whilst some are low carb recipes, there are also
some low fat recipes, and diabetic recipes. The one thing they
all have in common with this Eggplant And Mushroom Strogonoff <t> Recipe, is that they can
all be seen as diet recipes in one form or another.
Remember, this Eggplant And Mushroom Strogonoff <t> Recipe will only help you lose weight if you use it as part of a carefully controlled weight loss program.
Others who enjoyed this Eggplant And Mushroom Strogonoff <t> Recipe, also visited the following
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Eggplant And Mushroom Strogonoff <t> Recipe
Eggplant And Mushroom Strogonoff <t> Recipe
Ingredients:
1 medium eggplant
1 1/2 lb mushrooms, cut into thick
1 slice (1/3-1/2 in.)
1 (i used button and crimini
1 didn't care for the shitaake
1 though)
2/3 cup homemade soup mix (recipe
1 below) plus 2 c. water or
2 can lowfat cream of mushroom
1 soup
4 cloves crushed garlic (or to
1 taste)
1 tbsp paprika (or to taste, i use
1 more!)
1 tsp nutmeg (or to taste)
1 salt and pepper to taste
1/4 cup each balsamic vinegar &
1 white wine for sauteing
Instructions:
Cut the eggplant into thick slices (can leave skin on, if desired) salted
the slices, and let them drain for about half an hour or so. Pat them dry
with a paper towel, then cut into bite-sized chunks. (The salting/draining
helps keep the eggplant from getting bitter.)
In a cup, mix equal parts of balsamic vinegar and white wine for sauteing.
Add crushed garlic to this mixture, and use this to saute eggplant until it
is nice and soft (15-20 minutes at medium heat). Remove eggplant, and saute
mushrooms in remaining vinegar/wine mixture until they release their
juices. Stir in eggplant, then add soup mix and water (or canned soup, if
using that). Add paprika, nutmeg, 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 fetticine noodles. Makes plenty for 4-6 hungry people.
Recipe can be halved.
I got this soup recipe off this group, but unfortunately lost the name of
the author. Its really wonderful! The only comment is that I use less water
when making cream sauces than is suggested here.
From: tls%miranda@rational.com (Tracey Sconyers). Fatfree Digest [Volume 10
Issue 30], Sept. 10, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV
Servings: 1
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This Eggplant And Mushroom Strogonoff <t> Recipe can only help you lose weight if it is part of a carefully controlled diet program.
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If you enjoyed this Eggplant And Mushroom Strogonoff <t> Recipe, or any of our other low fat recipes, please let us know. |
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