Eggplant Stroganoff (content roar from the budget)

This little number is yet another budget and time friendly option post Holiday style. In Sweden we make this dish with a special kind of sausage but since I prefer vegetable options I made it with eggplant and guess what? Equally delicious (I need to stop refilling my plate now).

Creamy and rich Eggplant Stroganoff LCHF/LOWCARB

Photo by Mind the Home

Eggplant Stroganoff
  1. 2 eggplants
  2. 2 shallots
  3. 4 spoons of tasteless coconut fat (or butter)
  4. 4 dl (1,7 cups) cream
  5. 100 g (3,5 oz) tomato paste
  6. 1 tbsp paprika powder
  7. 0,5 tsp chili powde
  8. arugula
  1. Chop the eggplant into juliennes, pour them into a strainer and salt heavily and shake it about (you want the salt to cover all of the eggplants to extract some of the water inside the eggplant).
  2. Chop the shallots into small pieces and fry in coconut fat/butter until they're soft.
  3. Add a couple of spoons of fat into the pan and then add the eggplants. Let it fry about 5-10 minutes.
  4. Add spices and tomato paste and stir.
  5. Add cream and let it all simmer a couple of minutes.
  6. Serve with fresh arugula.
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