- 1 lb mushrooms, halved or quartered (depending on size.)
- 1 lb eggplant, skin removed, cubed
- ¼ cup butter
- 2 garlic cloves, minced
- ½ cup heavy whipping cream
- ½ cup vegetable broth
- ¼ cup white wine
- ¼ cup freshly chopped dill
- ¼ - ½ tsp. cayenne pepper (depending on heat tolerance.)
- Salt and pepper
- Green onion for garnish
- Preheat oven to 425F.
- In a large cast iron skillet, melt butter over medium-high heat. Add the mushrooms and cook for about 5 minutes. Toss in the eggplant and season with salt and pepper. Cook for a few more minutes. Toss in the garlic and cayenne pepper and cook for about 1 minute.
- Move the pan into the oven and cook for 15 minutes, Remove and toss. Cook for another 5 minutes if necessary.
- Return pan to stove element. Stir in wine and cook until all liquid has almost dissipated. Stir in broth, cream, and dill. Season if necessary. Simmer for about 5 minutes. Remove from heat and serve over your favourite pasta or rice. Garnish with green onions.
Source: The Cookie Writer
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