Kasha Varnishkes with Fried Eggplant and Mushroom

Name: Kasha Varnishkes with Fried Eggplant and Mushroom
Ingredients: * 1 large eggplant (about 1-1¼ pounds), peeled and cut into 1-inch cubes; * Coarse kosher salt; * About ½ cup olive oil; * 1½ pounds onions, coarsely chopped (6 cups); * Freshly ground black pepper; * 1-2 tbsp fresh thyme or marjoram, according to taste; * 2 cups mushrooms (about ½ pound), wiped clean, trimmed, and sliced; * 1 tbsp chopped garlic; * large egg; * 1 cup kasha, preferable coarse grind; * 2 cups vegetable or chicken broth, homemade, or good-quality low-sodium canned; * 4 ounces broad (wide) egg noodles (broken in half, if desired); * Olive oil Schmaltz, margarine, or if vegetable broth is used, unsalted butter, if needed; * ¼ cup finely minced scallions, or 3-4 tablespoons chopped fresh chives, for garnish; * 2 tbsp chopped fresh parsley, for garnish

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This 'Kasha Varnishkes with Fried Eggplant and Mushroom' recipe is one of the ethnic recipes contributed by home cookers and others from all around the GLOBE

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Ingredients

* 1 large eggplant (about 1-1¼ pounds), peeled and cut into 1-inch cubes
* Coarse kosher salt
* About ½ cup olive oil
* 1½ pounds onions, coarsely chopped (6 cups)
* Freshly ground black pepper
* 1-2 tbsp fresh thyme or marjoram, according to taste
* 2 cups mushrooms (about ½ pound), wiped clean, trimmed, and sliced
* 1 tbsp chopped garlic
* large egg
* 1 cup kasha, preferable coarse grind
* 2 cups vegetable or chicken broth, homemade, or good-quality low-sodium canned
* 4 ounces broad (wide) egg noodles (broken in half, if desired)
* Olive oil Schmaltz, margarine, or if vegetable broth is used, unsalted butter, if needed
* ¼ cup finely minced scallions, or 3-4 tablespoons chopped fresh chives, for garnish
* 2 tbsp chopped fresh parsley, for garnish