Eggplant Stroganoff

Ingredients

• 2 tbsp butter 
• 0.3 cup crème fraîche sour
• 12 ounces cremini mushrooms sliced
• 12 ounces extra wide egg noodles 
• 12 oz eggplant cut into 1-in. cubes
• 2 tablespoons flat-leaf parsley chopped
• 3 tablespoons flour 
• 1 cup milk 
• 0.3 teaspoon nutmeg 
• 2 tbsp olive oil 
• 1 cup onion chopped
• 0.5 teaspoon pepper 
• 1 teaspoon salt 
• 1.8 cups vegetable broth 

Equipment

• bowl
• pot

Directions

1. Cook noodles in a large pot as package directs.
2. Transfer to a wide, shallow bowl.
3. 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.
4. Stir in salt, pepper, and flour and cook 1 minute.
5. Add broth and milk, reduce heat, and simmer 5 minutes.
6. Put sour cream 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.