This Eggplant Paprikash is a vegan twist on the Hungarian classic. Full of unique and exciting flavors, this dish is sure to be a hit with meat-eaters and vegans alike.
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.
Explore more eggplant recipes on VegKitchen.
How to Make Eggplant Paprikash
- Blend together tofu sour cream and store in fridge.
- In a saucepan, sauté onion in water until browned.
- Add paprika, garlic, and peppers and stir.
- Add salt, veggies, and broth; let simmer until tender.
- Adjust seasonings, and add liquid smoke and sour cream.
- Serve over pasta or rice.
Full directions for how to make Eggplant Paprikash are in the printable recipe card at the bottom of the post.
Eggplant Paprikash FAQs
What is paprikash?
Paprikash basically just means "paprika" in Hungarian. However, chicken paprikash is a popular Hungarian dish. The dish is similar to a goulash, but replaces the potatoes typical of goulash with meat. In our version, we replace the meat with eggplant!
How should I store leftover paprikash?
You can store your leftover paprikash in an airtight container in the fridge for up to 5 days. If you serve your paprikash with pasta or rice, it will last a bit longer if you store them separately. However, storing them together will allow the flavors to infuse into your grains.
- 1 large onion halved and cut into thin wedges
- 3 cloves garlic minced
- 3 tbsp paprika
- ½ tsp red pepper optional
- 1 tsp salt optional
- 2 lbs eggplant about 2 medium eggplants, cut into 1-inch cubes
- 2 bell peppers sliced, any color—I used red and yellow
- 1 cup vegetable broth
- 14 oz diced tomatoes I used Muir Glen Fire Roasted
- ⅛ tsp Liquid Smoke flavoring
- ½ cup tofu sour cream see below
Tofu Sour Cream
- 6 oz lite silken tofu
- 1 tbsp lemon juice
- ½ tbsp cashew butter or tahini
- ¼ tsp salt optional
- Blend all the ingredients for the tofu sour cream until completely smooth.
- 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 optional red pepper, 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 optional Liquid Smoke 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.
Recipe and photo contributed by Susan Voisin, Fatfree Vegan Kitchen.
Susan Voisin is the author and photographer of the immensely popular, award-winning blog, FatFree Vegan Kitchen.
This is delicious and very straightforward. I have made it a couple of times and will be again for a group, which means I will have to share, unfortunately. Now that it is nearly summer, in NZ, eggplants and capsicums will be cheaper and this will be on the menu.
So glad you liked it, Susan. This post was contributed by Susan Voisin of FatFree Vegan Kitchen who does such delicious recipes and photos.
jess schula says
Been meaning to try this for months. Finally made it when eggplants were on sale. WOW! What a surprise. I never thought paprika and these simple ingredients could have such great flavor.