Cooking on the Fly: Sauteed Eggplant and Mushroom with Dill Sauce

Feb 15, 2013 by

Cooking on the Fly: Sauteed Eggplant and Mushroom with Dill Sauce

You know how this blog is supposed to be about seeing the extraordinary in the ordinary? Boy howdy, does that apply to cooking. From the most mundane ingredients that just happen to be on hand, you can make something amazing. As per usual, this happened to me tonight only because I was just a wee bit behind schedule (okay, a lot behind schedule) with dinner. The main dish was baking in the oven, but what on earth could I do for a vegetable side? I checked the vegetable drawer and found, from last week’s co-op produce box, an eggplant and some mushrooms.

Now generally, I’m a recipe follower. But occasionally, I’ll make something up. Like tonight. I didn’t have that much time, so roasting the eggplant was probably out. If I sauteed the eggplant, I could saute it and the mushrooms at the same time. But what to have with it? My kids are far more likely to eat vegetables if they are coated in sauce, and since this felt like a vaguely Mediterranean dish, perhaps a Mediterranean sauce could accompany the dish. I had some sour cream on hand, which I combined with some dill for a poor man’s tzatziki sauce. Normally, tzatzkiki sauce has yogurt, lemon, cucumber and dill, and I have to imagine that would be even more fabulous. But again, I was cooking on the fly with what I had. The good news? It was super easy and super delicious.

So without further ado, here’s how to make Sauteed Eggplant and Mushroom with Dill Sauce

1 medium eggplant

8 oz. mushrooms (or however many you happen to have on hand)

Salt

Pepper

Sour cream

Dill

Peel and cube the eggplant into 1/2″ cubes. Sprinkle salt over the eggplant and let sit for 10 minutes. While the eggplant sits, slice the mushrooms. After 10 minutes, rinse the salt off the eggplant. Coat a skillet with cooking spray and heat over med-high stove. Saute the eggplant and mushrooms until tender, stirring frequently, about 10 minutes. Add 3 Tbsp. sour cream and 1 tsp. dill and stir in until well mixed. Take vegetables off heat. Salt and pepper to taste.

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