Eggplant Paprikash
Yes, it's my weekly eggplant recipe! I know you're as excited as I am. After all, you can never have too much eggplant.
As part of my agenda to convert everyone into Eggplant Lovers (aka Aubergine Admirers and Brinjal Buddies), I've transformed the traditional Hungarian chicken paprikash into a vegan dish worthy of an eggplant. Mild Hungarian paprika gives the sauce its vibrant color and rich, distinctive flavor, while tofu "sour cream" adds creaminess and zing.
Eggplant Paprikash
1 large onion, halved and cut into thin wedges
3 cloves garlic, minced
3 tbsp. paprika
1/2 tsp. red pepper (optional)
1 tsp. salt (optional)
1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes
2 bell peppers, any color, sliced (I used red and yellow)
1 cup vegetable broth
1 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)
1/8 tsp. Liquid Smoke flavoring
1/2 cup tofu sour cream (see below)
Tofu Sour Cream:
1/2 package (about 6 ounces) lite silken tofu
1 tbsp. lemon juice
1/2 tbsp. cashew butter or tahini
1/4 tsp. salt (optional)
Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.
In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta (I used Tinkyada Pasta Joy brown rice noodles) or rice. Serves 4.
Stuffed Eggplants and Not-So-Dirty Rice
Eggplants and Tofu in Spicy Garlic Sauce
Eggplant Creole
Rigatoni with Zucchini and Eggplant
Farmer's Market Quinoa
I'm sending this over to Sweetnicks for the Antioxidant-Rich Foods Roundup tonight. Check it out--maybe there'll be more eggplant there!
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live ARF/5-A-Day
As part of my agenda to convert everyone into Eggplant Lovers (aka Aubergine Admirers and Brinjal Buddies), I've transformed the traditional Hungarian chicken paprikash into a vegan dish worthy of an eggplant. Mild Hungarian paprika gives the sauce its vibrant color and rich, distinctive flavor, while tofu "sour cream" adds creaminess and zing.
Eggplant Paprikash
1 large onion, halved and cut into thin wedges
3 cloves garlic, minced
3 tbsp. paprika
1/2 tsp. red pepper (optional)
1 tsp. salt (optional)
1 1/2 - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes
2 bell peppers, any color, sliced (I used red and yellow)
1 cup vegetable broth
1 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)
1/8 tsp. Liquid Smoke flavoring
1/2 cup tofu sour cream (see below)
Tofu Sour Cream:
1/2 package (about 6 ounces) lite silken tofu
1 tbsp. lemon juice
1/2 tbsp. cashew butter or tahini
1/4 tsp. salt (optional)
Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.
In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Cover and simmer until the eggplant is tender, about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta (I used Tinkyada Pasta Joy brown rice noodles) or rice. Serves 4.
Stuffed Eggplants and Not-So-Dirty Rice
Eggplants and Tofu in Spicy Garlic Sauce
Eggplant Creole
Rigatoni with Zucchini and Eggplant
Farmer's Market Quinoa
I'm sending this over to Sweetnicks for the Antioxidant-Rich Foods Roundup tonight. Check it out--maybe there'll be more eggplant there!
Tags: vegan recipes vegetarian cooking food fat-free Eat to Live ARF/5-A-Day
Labels: eat to live, gluten-free, soy
posted by SusanV at 4:00 PM
31 Comments:
I Love eggplant, this looks fantastic!
I've always hated eggplant. I remember eating one dish about 30 years where it tasted okay. Chewy, chewy, yuck. I'm too afraid to try it again. Life is too short to bother.
Jude, I feel the same way about rutabagas. You won't see any of them here!
I am an eggplant-kind-of-gal and I thank you for this post!
I think I know what we're having for dinner now...
I'm in the eggplant fan club... not a charter member and not the President but i am a card-carryin' lover of this cutie. Love what you did with it. Looks soooooooo good!!!
This is so amazing. I was actually thinking, this very morning, of converting a chicken paprikash recipe to a tofu paprikash using the super dense tofu that I can buy at our local coop. I'm going to cheat and use your recipe first. It also gives me something to do with the very pretty eggplant I bought today.
Mmmm. And I bought okra for your roasted okra recipe. Hopefully I will get home early enough to cook tomorrow. I can smell good food.
Oh, and rutabagas are fabulous oven roasted with potatoes, carrots, turnips, parsnips, onions and a wee bit of garlic. They actually become sweet in the roasting process. Really
Call me an Admirer, for sure. I learned the 'tough way' last night that the skins of white eggplants should probably be removed or at least 'striped' before cooking.
Oh my goodness, this looks wonderful! I have some beautiful little eggplants that I was planning to turn into a pot pie later today, but this looks so delicious that I've changed today's menu on the spot. Thank you!!!!
You can never post too many eggplant recipes. Actually it was with your no-pasta eggplant lasagna that convinced my omni, eggplant hating dad that eggplant is delicious. He only tried it once before and always claimed he hated it because it sounds gross. He wouldn't even try it until I continually promised him he would like it. Thanks Susan, and keep the eggplant recipes a rollin!
-Teresa
Yummy another aubergine recipe!!!! Yes, I love to call it aubergine instead of eggplant. I just don't like them when they get too big though. I need to pick up more eggplant at the farmer's market tomorrow now so I can make this recipe over the weekend.
I am SO afraid of eggplant! The few times I've had it, it was just yuck. I am getting very close to wanting to try it again, thanks to your recipes. :)
Until recently, I'd been in the eggplant loathing crowd. Once I had some that was cooked properly, I was hooked!
We tried this recipe last night, and it was pronounced a winner at my house. Had to make a couple of substitutions -- no peppers on hand so I threw in some summer squash, and DH was leary of the tofu sour cream so we served it as a topping. (He decided the tofu sour cream was a winner, too.)
Thanks for the great recipes!
I made the eggplant paprikash Sunday night. I don't usually like eggplant (although when I still ate cheese I would eat the fat-laden parm!). The paprikash was delicious! I have some leftovers and can't wait for lunch time to reheat and enjoy it again. I subbed Tofutti "sour cream" because I had some on hand that needed to be used up. Otherwise, no changes. Thanks!!
I'm new to your blog and decided to try this recipe. This was delicious! I replaced the canned tomatoes w/ fresh, left out the liquid smoke, and replaced the cashew butter/tahini w/ peanut butter, added caraway seeds, but made no other changes. I've made white root vegetable paprikash w/ yogurt before (not vegan), but I think your tofu sour cream tastes better - creamier & more flavorful. The only change I'd make is to add the bell peppers to the onion mixture and saute them for a few minutes before adding the eggplant and tomatoes, as the peppers cook slower than the rest. Thanks for the recipe. I'm trying the roasted okra next!
-berkeley girl
Love eggplant and this is delish!!!
A keeper recipe for me!!
KathyZS
This came out great!!! Thank you very much!! I used one of the big round ones. Yummy!!
I did make one error and added 1 tsp of red pepper flakes ... bit spicy but nice..
Rochelle
I made this for a dinner party last night. I liked it a lot; thank you for posting it! The tofu sour cream worked really well; I'm sure it'd work well in lots of other things too. I used ordinary cotton tofu instead of silken tofu, and made sure to blenderise it for ages to stop it being grainy.
I can't wait to be off work and go buy myself an eggplant. I have not had any since highschool and was very dissapointed. I want to enjoy them so I think this is just the recipe to hit the spot. Yeeepee no Christmas leftovers tonight!
Wow ! The only paprika I had was this HOT Hungarian style. It came out so hot and yet still delicious that I had tears in my eyes. Good thing I left out the cayenne pepper.
I added some tofu cubes and a little plain soy yogurt to balance the spicy hot flavor.
Ilove eggplant even though my family won't come within 50 feet of one. Thanks Susan.
Thanks, Susan! My mostly carnivore husband even liked this - and he hates all things veggie!
are non-stick pans good for you?
I made this last night with fresh tomatoes, and forgot the liquid smoke. Excellent. An easy and good meal. Even better for lunch next day.
This recipe was freaking amazing. I'm a novice when it comes to cooking and making food without a microwave, and at first I was intimidated by the recipe. It was extremely easy and tasted fantastic, and made enough for leftovers. My boyfriend, an omnivore, loved it too. I love eggplant, too. The only things I changed were the sour cream (I used Tofutti because it was cheaper than buying the ingredients for the home-made kind), and I used Spanish paprika because I couldn't find Hungarian paprika (no idea if they're very different; never had Hungarian paprika).
I love recipes that make my cooking taste like something from a restaurant! :)
This was great! I served it over quinoa, and it was deemed "one of the best things you have ever made for us." Most of the silken tofu fell out of the carton into the food processor, so I just doubled the sauce...and we ate almost all of it anyway.
My mom and I LOVE your site, by the way. We've just gotten into using gluten flour, and are loving the seitan-ish recipes!
i just made this tonight, on a whim.
so good! at first i thought 3TB of paprika was a typo and was wary (it seemed like a lot) but it was perfect. the cream cheese added the perfect touch.
HMM! I love your blog, it's so helpful. I'm on an all vegan diet, but that also does not allow OIL, so so many vegan recipes I can't use because they have so much oil.
However... I also can't have soy, beans, nuts/nut butter, stuff like that. Would this be as good without the sour cream? Or maybe with some other puree, like cauliflower/squash to add some creaminess?
I will probably try it anyway, and if not as good I'll save the sour cream recipe for when I can have soy again. :o)
Keight, I like the idea of a cauliflower puree. I've used it before to make creamy sauces, and they are very good. Good luck!
miam,miam..!
I am Hungarian and I know the original (meaning chicken) recipe. This is a wonderful adaptation. I also make mushroom paprikas and I tried tofu paprikas as well.
I made this recipe and it was fantastic! I left out the liquid smoke and used smoked paprika instead. I will make this often. Keep up the good work Susan! I love this place :)
This was fabulous with mushrooms if the eggplants look suspicious at the store!
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