Eggplant and Mushrooms with Wild Rice

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.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 243 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons butter
• ¼ teaspoon ground black pepper
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 teaspoon Italian seasoning
• 1 cup chicken broth
• ½ teaspoon minced garlic
• 1 medium onion, chopped
• 8 ounces fresh mushrooms, sliced
• 3 tablespoons olive oil, divided
• 1 large eggplant, peeled and cubed
• 1 cup cooked wild rice
• ½ cup half-and-half or light cream

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.