Eggplant and Mushrooms with Wild Rice

AllRecipesReviews(1)
Deb M.: "I never really know how to cook eggplant well, an…" Read More
13Ingredients
330Calories
40Minutes

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons olive oil (divided)
  • 1 eggplant (large, peeled and cubed)
  • 1 onion (medium, chopped)
  • 8 ounces fresh mushrooms (sliced)
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon italian seasoning
  • 1 cup chicken broth
  • 10 3/4 ounces condensed cream of mushroom soup
  • 1/2 cup light cream (or half-and-half)
  • 1 cup wild rice (cooked)
Read Directions

NutritionView more

330Calories
Sodium25%DV590mg
Fat31%DV20g
Protein18%DV9g
Carbs11%DV33g
Fiber20%DV5g

PER SERVING *

Calories330Calories from Fat180
% DAILY VALUE*
Total Fat20g31%
Saturated Fat7g35%
Trans Fat
Cholesterol30mg10%
Sodium590mg25%
Potassium570mg16%
Protein9g18%
Calories from Fat180
% DAILY VALUE*
Total Carbohydrate33g11%
Dietary Fiber5g20%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Deb M. 30 May 2015
I never really know how to cook eggplant well, and I hate experimenting on my own. I'm glad I found this recipe because it's very good and makes a great side dish. This dish is very rich and creamy. I added a bit more rice just to thicken it up a bit. If you want to save time, cook all the veggies together. Not only does it make the flavors blend together better, but it will help you get the dish on the table faster. Trust me, everyone will want it as soon as possible!