Eggplant Stroganoff

By jacewildman

Ingredients

• 12 ounces egg noodles
• 12 ounces sliced cremini mushrooms
• 1 cup chopped onion
• 1 medium eggplant (12 oz.), cut into 1-in. cubes
• 2 About 2 tbsp. Earth Balance margarine
• 2 About 2 tbsp. olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons flour
• 1 3/4 cups vegetable broth
• 1 cup almond milk
• 1/4 cup yogurt
• 1/4 teaspoon nutmeg
• 2 tablespoons chopped flat-leaf parsley

Preparation

Step 1

1. Cook noodles in a large pot as package directs. Transfer to a wide, shallow bowl.
2. Meanwhile, in a large wide pot over high heat, cook mushrooms, onion, and eggplant in 2 tbsp. each butter and oil, stirring often, until softened, about 5 minutes, adding a little more oil if needed.
3. Stir in salt, pepper, and flour and cook 1 minute. Add broth and milk, reduce heat, and simmer 5 minutes.
4. Put yogurt and nutmeg in a bowl. Stir in hot broth mixture 1/4 cup at a time, then return to pot. Spoon eggplant sauce over noodles and sprinkle with parsley.