Wednesday, 23 December 2009

Eggplant Stroganoff

Eggplant Stroganoff

1 onion, chopped finely
8 button mushrooms, sliced
½ eggplant in long thin strips
Oil for frying
1 Tbsp vegan Worchester sauce
1 Tbsp soy sauce
2 heaped tsp Massel beef style stock
1 can coconut cream
Juice of 1 lemon

Fry the onion, mushrooms and eggplant until soft, add sauces and stock, then add the coconut cream and lemon juice. Cook until reduced and eggplant is tender. Season with salt and black pepper to taste.

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