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.
- 1 large onion, halved and cut into thin wedges
- 3 cloves garlic, minced
- 3 tablespoons paprika
- ½ teaspoon red pepper (optional)
- 1 teaspoon salt (optional)
- 1 ½ 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
- 14-ounce can diced tomatoes (I used Muir Glen Fire Roasted)
- ⅛ teaspoon Liquid Smoke flavoring
- ½ cup tofu sour cream (see below)
Tofu Sour Cream:
- ½ package (about 6 ounces) lite silken tofu
- 1 tablespoon lemon juice
- ½ tablespoon cashew butter or tahini
- ¼ 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, 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.
Susan Voisin is the author and photographer of the immensely popular, award-winning blog, FatFree Vegan Kitchen.
- Explore more eggplant recipes on VegKitchen.