Eggplant, Mushroom, and Sweet Potato Indian-Spiced Stoup

Name: Eggplant, Mushroom, and Sweet Potato Indian-Spiced Stoup
Yield: 4 servings
Ingredients: Rice; Chicken; 4 cups vegetable stock for the chicken stock; Coconut milk for the heavy cream; Extra vegetable oil; 1 medium-firm eggplant, cut into large dice; 3 portobello mushroom caps, diced; Warm pita bread, to pass at the table

December 9, 2011

Recipe information

Yield
4 servings

Ingredients

Omit

Rice

Chicken

Swap

4 cups vegetable stock for the chicken stock

Coconut milk for the heavy cream

Add

Extra vegetable oil

1 medium-firm eggplant, cut into large dice

3 portobello mushroom caps, diced

Warm pita bread, to pass at the table

Preparation

Prepare just as you would the master recipe, #226, skipping the rice and adding a little extra oil to the skillet after you scoot over the sweet potatoes. Sauté the eggplant and mushrooms as you would the chicken. Follow the rest of the recipe, swapping the vegetable stock for the chicken stock and the coconut milk for cream. Serve with warm pita for dipping.

Rachael Ray 365: No Repeats

TagsStew Soup/Stew Soup Eggplant Vegetable Mushroom Sweet Potato Potato Root Vegetable Starter Dinner Cookbooks

Recipe notes

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