NEW: aubergine stroganoff

This is one of my new favourite dishes on bitter lemon and it's so simple to make. Roasted aubergines and mushrooms mixed through a creamy mustard sauce, lifted by a teaspoon of caramelized onion chutney to balance the flavour perfectly. It's not quite as classic as a traditional stroganoff but it works amazingly well. We serve it with either a plain rice or a creamy mash potato on the side.

Serves 4

• 2 large aubergines, cut into bite-sized chunks

• 400g baby button chestnut mushrooms, whole (or chestnut mushrooms halved)

• 2 onions, peeled and sliced into thin pieces 

• 4 garlic cloves, peeled and diced

• 1 teaspoon of dried rosemary 

• 2 teaspoon of paprika 

• 1 veggie stock pot, mixed with 400ml boiling water 

• 300ml double cream 

• 1 teaspoon of Worcester sauce (optional)  

• 50g grated parmesan 

• 1 tablespoon of caramelised onion chutney 

• 1 heaped tablespoon of Dijon mustard 

• Olive oil 

• Pinch of salt

1. Preheat the oven to 200C, fan setting.

   
   

2. Place the aubergine chunks and mushrooms into a baking tray and a good drizzle with olive oil and a pinch of salt. Mix well and cook for 20 minutes.

   
   

3. While the aubergines are cooking, make the sauce. Place a large pan over a medium heat and add a drizzle of olive oil. 

   
   

4. Once warm, add the sliced onion and a pinch of salt. Mix well and cook for 5 minutes before mixing through the chopped garlic. 

   
   

5. Stir through the dried rosemary and paprika and cook for a few seconds before mixing through the stock, cream, Worcester sauce (if using), chutney, grated parmesan and mustard. Reduce the heat to low and leave to simmer for 15-20 minutes, while the veggies finish cooking - mixing the sauce every few minutes to ensure it doesn't stick to the bottom of the pan. You can add a dash more water if the mixture ever becomes too thick.

   
   

6. Once the veggies have finished cooking, mix them through the sauce and serve over rice or mashed potato.