Eggplant Paprikash

Eggplant Paprikash

Course Main Course
Cuisine Gluten-free, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 149 kcal
Author Susan Voisin


  • 1 large onion halved and cut into thin wedges
  • 3 cloves garlic minced
  • 2 1/2 tablespoons regular paprika
  • 1/2 tablespoon Spanish smoked paprika (may substitute 1/2 tsp. Liquid Smoke)
  • 1/2 teaspoon red pepper optional
  • 1 teaspoon salt optional
  • 1 1/2 to 2 pounds 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
  • 1/2 cup tofu sour cream see below

Tofu Sour Cream:

  • 1/2 package silken tofu (about 6 ounces)
  • 1 tablespoon lemon juice
  • 1/2 tablespoon cashew butter or tahini
  • 1/4 teaspoon salt optional


  1. Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.
  2. In a large, non-stick saucepan, saute 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 and beginning to fall apart, about 15-20 minutes.
  3. When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the sour cream, and cook for another minute, until warmed through. Serve over pasta or rice. Serves 4-6.

Recipe Notes

Nutritional info includes optional ingredients, including salt and Imagine’s No-Chicken broth. Reduce salt and use salt-free broth to lower sodium.

Nutrition Facts
Eggplant Paprikash
Amount Per Serving (1 serving)
Calories 149 Calories from Fat 23
% Daily Value*
Total Fat 2.6g 4%
Sodium 1114mg 46%
Total Carbohydrates 27g 9%
Dietary Fiber 11g 44%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.