Eggplant Extravaganza
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. Recipe and photo contributed by Susan Voisin, Fatfree Vegan Kitchen.
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This recipe is based on one of my favorite Chinese take-out dishes—spicy eggplant—with a lot less fat, and served with noodles. I’ve devised this lower-fat version as a way to satisfy my craving for it, and at the same time, I’ve added enough tofu to make it a substantial main dish. Read More→
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Eggplant is always abundant in the Mediterranean, so it’s not unusual to find it used widely in many cuisines in the region. Here’s a delicious roasted eggplant stew shared with me by a Turkish friend. Read More→
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A trio of delectable toppings—tomatoes, eggplant, and olives—make a simple vegan pizza special. Adapted from Vegan Express. Read More→
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