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.
How many eggplant recipes have I featured here? Even I’m not sure, but here are links to a few of them:
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
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I'm SusanV, and I love good food. Join me as I create delicious dishes made with whole foods and without a lot of processed fat and sugar. 
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{ 4 comments… read them below or add one }
I made this meal for my family as we wanted something new and different. Everyone LOVED it, except the 10 month (but really, it is a lot of flavors together, probably overwhelmed her LOL). I did not have liquid smoke, so did without, and I forgot to add the sour cream at first, so we dolloped some on the top and we were all happy!!!
This is definitely going on my list of meals to do monthly!! Hopefully the baby will learn to like it hehe.
Dear Susan,
I tried this recipe on Sunday and I must tell you: it was DELICIOUS!! I was not a fan of eggplants, but since I returned to my home country I had a few chances of eating eggplants (in vegetarian/vegan restaurants) and I simply fell in love by the stuffed-oven cooked eggplants. Then, I decided to experiment other ways of cooking it and I rushed into you blog
. I made this one, and while I was doing it, I was mouthwatering – literally! lol. The tofu sour cream is way much better than toffutti brand, I loved it!
Thanks for sharing!
Susana.
PS – I’ll try the others as well
!
Added mushrooms, which stole the show, but this dish would be amazing regardless. I had to stop myself from eating the sour cream by itself!
We made this last night for dinner and it was really great! I was worried I didn’t have the right amounts of eggplant and peppers and as we cooked I kept worrying it wouldn’t turn out. It turned out great regardless!
I love the starting by cooking the onions in just water rather than oil, what a great idea!
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