Eggplant Paprikash
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5 from 7 votes

Eggplant Paprikash

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Gluten-free, Vegan
Servings: 4
Calories: 149kcal
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


  • 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, 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.
  • 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.


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


Serving: 1serving | Calories: 149kcal | Carbohydrates: 27g | Protein: 8g | Fat: 2.6g | Sodium: 1114mg | Fiber: 11g