“A combination of eggplant, mushrooms, and wild rice in a creamy sauce. A rich and hearty side dish perfect with poultry, pork, or wild game.” - by ES4132
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Heat butter and 1 tablespoon of olive oil in a large skillet. Add the eggplant, and fry until tender, about 5 minutes. Remove eggplant from the skillet, and keep warm.
- Add the remaining 2 tablespoons of olive oil to the skillet, and fry the onion and mushrooms until tender, about 5 minutes. Return the eggplant to the pan, and season with garlic, salt, pepper, and Italian seasoning. Cook and stir for one minute to blend the flavors.
- Stir in the chicken broth, and simmer for about 5 minutes, until most of the liquid is reduced or absorbed. Stir in cream of mushroom soup, half-and-half cream, and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper if desired.
Nutrition
Amount Per Serving (6 total)
- Calories
- 243 cal
- 12%
- Fat
- 18.2 g
- 28%
- Carbs
- 17.7 g
- 6%
Based on a 2,000 calorie diet
Share It
Reviews (43)
Rate This Recipe
"This recipe was actually quite excellent when I made it. However, I did alter the ingredients slightly, omitting the italian seasoning and light cream and substituting fresh basil and oregano and half..." See more a cup of sour cream. I also used a strong-flavored mushroom broth in place of the chicken broth."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
