Eggplant Paprikash Recipe

Name: Eggplant Paprikash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 1/4 cup olive oil, less as needed; 1 large onion, cut into thin rounds; 4 garlic cloves, slivered; 3 tablespoons paprika, hot pimenton; 1/2 teaspoon cayenne; 1 1/2 lbs eggplants, peeled & cut in 1/2 inch cubes; 2 bell peppers, cored & sliced very thin; 1 cup vegetable broth; 1 (14 ounce) can tomatoes; 1/8 teaspoon liquid smoke, optional if not using pimenton (optional); 1/2 cup sour cream, room temperature

Servings: persons

1/4 cup olive oil, less as needed
1 large onion, cut into thin rounds
4 garlic cloves, slivered
3 tablespoons paprika, hot pimenton
1/2 teaspoon cayenne
1 1/2 lbs eggplants, peeled & cut in 1/2 inch cubes
2 bell peppers, cored & sliced very thin
1 cup vegetable broth
1 (14 ounce) can tomatoes
1/8 teaspoon liquid smoke, optional if not using pimenton (optional)
1/2 cup sour cream, room temperature

1
In a 4+ quart braising pan, heat the olive oil on a low flame until it spreads entirely across bottom of pan. Add onions and peppers. Sweat until soft.
2
Turn heat up and stir in garlic. Keep stirring until the garlic releases it's aroma. Turn heat down.
3
Remove onion, peppers and garlic from pan. Add more oil if needed. Turn heat up to medium high.
4
Add eggplant cubes, keep stirring until they are becoming aromatic. Add the onions, peppers and garlic back. Turn heat down and cover.
5
Combine tomatoes and vegetable broth in a microwave safe bowl and heat almost to boiling. Pour this into onion/eggplant mixture in the braising pan. Stir to combine.
6
Sprinkle pimenton over mixture and stir in well.
7
Simmer on low heat until liquid is absorbed. This can take up to 2 hours. Stir occasionally.
8
Remove pan from heat and let vegetable mixture cool until it is possible to pick up an eggplant cube with your bare fingers and eat it.
9
Stir in room temperature sour cream.
10
Serve over brown rice.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup olive oil, less as needed, 1 large onion, cut into thin rounds, 4 garlic cloves, slivered, 3 tablespoons paprika, hot pimenton, and more.

Yes, Eggplant Paprikash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Paprikash

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