Mushroom And Eggplant Stroganoff

• 2 None medium eggplants, cubed salt
• 1/4 cup olive oil
• 2 None medium onions, finely sliced
• 1 None red pepper, seeded, finely sliced
• 3 cloves garlic, crushed
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 None small red chili, seeded, finely chopped
• 7 oz button mushrooms, sliced
• 1/3 cup water
• 1/4 cup tahini
• 1 None lemon
• 2 tbsp chopped dill
• None None salt, to taste
• 2 tbsp chopped parsley

1. Sprinkle eggplant with salt and set aside for 10 minutes. Rinse well. Place in a steamer set over simmering water and steam for 10 minutes until tender. Set aside.
2. Heat oil in a pan over medium. Saute onion, pepper, garlic, chili, cumin and paprika for 4-5 minutes until onion is tender. Add mushrooms and eggplant and saute for 8-10 minutes.
3. Meanwhile, blend water, tahini and lemon together until smooth. Stir into vegetables with dill and season to taste. Sprinkle with parsley.

eggplants, olive oil, onions, red pepper, garlic, ground cumin, paprika, red chili, button mushrooms, water, tahini, lemon, dill, salt, parsley

Taken from recipes-plus.com/api/v2.0/recipes/22457 (may not work)