Eggplant And Mushroom Strogonoff

The heir of heaven serves his Lord simply out of gratitude; he has no salvation to gain, no heaven to lose; … now, out of love to the God who chose him, and who gave so great a price for his redemption, he desires to lay out himself entirely to his Master’s service. O you who are seeking salvation by the works of the law, what a miserable life your must be!… you have that if you diligently persevere in obedience, you may perhaps obtain eternal life, though, alas! None of you dare to pretend that you have attained it. You toil and toil and toil, but you never get that which you toil after, and you never will, for, “by the works of the law there shall no flesh living be justified”… The child of God works not for life; he does not work to be saved, he works because he is saved.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Sami	Digest, Fatfree, Sept.	1	Servings

INGREDIENTS

1		Eggplant
1 1/2	lb	Mushrooms, cut into thick
		1/3-1/2 in.
		I used button and crimini
		Didn't care for the shitaake
		Though), Though
2/3	c	Homemade soup mix, recipe
		Below) plus 2 c. water OR, Below plus 2 c. water OR
2		Lowfat Cream of Mushroom
		Soup
4		Cloves crushed garlic, or to
		Taste), Taste
1	T	Paprika, or to taste I use
		More!), More!
1	t	Nutmeg, or to taste
		Salt and pepper to taste
1/4	c	Each balsamic vinegar &
		White wine for sauteing

INSTRUCTIONS

Cut the eggplant into thick slices (can leave skin on, if desired)
salted the slices, and let them drain for about half an hour or so.
Pat them dry with a paper towel, then cut into bite-sized chunks.  (The
salting/draining helps keep the eggplant from getting bitter.)  In a
cup, mix equal parts of balsamic vinegar and white wine for  sauteing.
Add crushed garlic to this mixture, and use this to saute  eggplant
until it is nice and soft (15-20 minutes at medium heat).  Remove
eggplant, and saute mushrooms in remaining vinegar/wine  mixture until
they release their juices. Stir in eggplant, then add  soup mix and
water (or canned soup, if using that). Add paprika,  nutmeg, salt and
pepper to taste, and cook 5-6 minutes until sauce  has thickened and
veggies are heated through. Add additional water if  sauce is too
thick, and do not overcook.  Serve over rice or fetticine noodles.
Makes plenty for 4-6 hungry  people. Recipe can be halved.  I got this
soup recipe off this group, but unfortunately lost the  name of the
author. Its really wonderful! The only comment is that I  use less
water when making cream sauces than is suggested here.  From:
tls%miranda@rational.com (Tracey Sconyers). Fatfree Digest  [Volume 10
Issue 30], Sept. 10, 1994. Formatted by Sue Smith,  S.Smith34,
TXFT40A@Prodigy.com using MMCONV  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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“Life: the ball’s in your court. After death: it’s God’s turn”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 389 Calories From Fat: 79 Total Fat: 8.8g Cholesterol: 0mg Sodium: 2622.7mg Potassium: 3167.4mg Carbohydrates: 44.9g Fiber: 9.9g Sugar: 26.9g Protein: 40.1g