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How to make Eggplant Stroganoff

Eggplant Stroganoff is a vegetarian twist on the classic Russian dish. It's a creamy and hearty pasta dish that's perfect for a comforting dinner on a chilly night. This recipe is easy to make and packed with flavor, so it's a great option for a weeknight meal or a dinner party with friends.


• 1 Red Onion (80 g)

• 1 Eggplant (300 g)

• Butter (½ tbsp)

• Farfalle Pasta (280 g)

• Cornstarch (1 tbsp., 10 g)

• Vegetable Broth (240 mL)

• Soy Milk, unsweetened (240 mL)

• Tahini (1½ tbsp., 30 g)

• Soy Sauce (½ tsp., 4 mL)

• Dried Rosemary (to taste)

• Salt and Pepper (to taste)


  1. Peel and finely chop the onion, and cut the eggplant into small cubes.

  2. Heat the butter in a large pan over medium heat and sauté the chopped onion for approximately 4 minutes until translucent.

  3. Add the eggplant to the pan and fry for 2 minutes.

  4. Prepare the pasta according to the package instructions.

  5. In a small bowl, combine the cornstarch with a splash of cold water.

  6. Add the vegetable broth, soy milk, tahini, soy sauce and cornstarch mixture to the veggies pan. Season with rosemary, salt and pepper.

  7. Simmer over medium heat for approximately 5 minutes until the sauce thickens.

  8. Drain the pasta and mix it with the sauce.

  9. Garnish with chopped fresh parsley and serve hot.


  • If you prefer a thicker sauce, you can add more flour to the skillet.

Eggplant Stroganoff is a comforting and satisfying dish that's perfect for a cozy dinner at home. The earthy flavor of the eggplants pairs perfectly with the creamy and tangy sauce, and the pasta add a comforting element to the dish. Give this recipe a try and impress your dinner guests with a vegetarian twist on a classic favorite

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