Aubergine Stroganoff


Stroganoff is a classic recipe that seems to have fallen out of fashion in recent years, but for me it is synonymous with quick and easy comfort food – creamy, gently warming and can be served atop a pile of soft pasta, mash, rice or polenta, whatever takes your fancy. Traditional stroganoff is made with sour cream, which I have emulated here with coconut milk soured with a dash of lemon juice.


  • 1 Γ— 400 ml tin of light coconut milk
  • 1 tbsp lemon juice, fresh or bottled
  • 1 large onion, red or white
  • 2 tbsp cooking oil
  • Salt and black pepper, to taste
  • 1 tsp sweet paprika
  • 4 fat cloves of garlic
  • 1 large aubergine or 2 medium-sized ones
  • 1 tbsp plain flour
  • 200 ml vegetable or chicken-style stock – I like Osem
  • 1 tsp English mustard
  • 1 tbsp parsley leaves (optional)
  • Rice, to serve


  1. First shake the tin of coconut milk thoroughly, then open it. Add the lemon juice and stand it to one side to sour.
  2. Peel and finely slice your onion, and toss into a large, wide, shallow non-stick pan. Measure in 1 tablespoon of oil, and add some salt, pepper and the paprika, and cook gently on a low heat for 10 minutes to soften.
  3. Peel and finely chop the garlic and add it to the pan. Quarter the aubergine lengthways, discarding the hard greenery at the top, and slice each quarter 3 cm thick all the way along. Add these to the pan, along with a second tablespoon of oil. Cook on a medium heat for 10 minutes, turning occasionally.
  4. Measure in the flour and stir through briefly. Add the stock and mustard and half of the coconut milk, and bring to the boil. Reduce to a simmer for 15 minutes, until the aubergines are tender and the sauce has thickened. Add more coconut milk as required to achieve your desired consistency, and serve piping hot, topped with parsley, if liked.