This recipe proved to be more challenging than the others, so please read the entire set of recommendations for better results! This is the last entry from my Facebook self-challenge (for a while at least). The recommended ingredient was mushrooms. I have loads of recipes that include mushrooms but wanted to challenge myself to create something new. Since eggplant was also on the list, I’ve continued to explore the vegetarian version of one of my favorite comfort meals, Beef Stroganoff. For a quick look at the process, see the following video.
The Recipe
1 medium eggplant
3.5 oz. container shiitake mushrooms, sliced
8 oz. container portobello mushrooms, sliced
2 shallots, diced
3 cloves garlic, diced
1 egg
1 C. breadcrumbs*
1 T. Worcestershire
1 C. sour cream
1 T. tarragon
Salt and Pepper to taste
Olive oil
Preheat oven to 400 degrees. Place eggplant on baking sheet. Make a few incisions into eggplant. Bake for 45 minutes. Place in ice bath for faster cooling. Peel and dice eggplant. Place in small bowl. Mash.
Coat bottom of oven proof frying pan (I used cast iron) with olive oil. Saute sliced mushrooms, shallots, and garlic until mushrooms are golden brown.
Move mashed eggplant to a larger bowl. Add 1/2 cup of the mushroom mixture, egg, Worcestershire, breadcrumbs, S&P. Mix thoroughly. Roll into 2″ meatballs. Remove remaining mushroom mixture from skillet. Place meatballs into skillet and bake for approx. 30 minutes at same temperature (400 degrees), or until brown and cooked through.
Place skillet on burner over medium heat. Add mushrooms, sour cream, and tarragon. Bring to boil. Simmer for 10 minutes.
Serve over cooked egg noodles (prepared per directions on package).
*The breadcrumb measurement will be dependent upon how wet the eggplant mixture is before you add the breadcrumbs. Since I was experimenting with this recipe, I ended up using 1 full cup of breadcrumbs. I used Italian Seasoned Breadcrumbs. I think it might be better to absorb some of the liquid from the eggplant mash before adding anything to it. Simply pat the mash with paper towels to reduce moisture. Add 1/2 cup breadcrumbs first, then add small amounts at a time until the mixture feels sturdy enough to hold together. If it’s too sticky, it won’t hold shape. If you want to experiment further, you could use dry, parmesan shaker cheese to replace some of the breadcrumbs.
EXTRA NOTE: I was going to use some grated mace in the sauce or some nutmeg. I couldn’t find mace and opted out of the nutmeg, but I think either would be an interesting addition.
