Eggplant Goulash Recipes

EGGPLANT GOULASH

Steps:

• Brown ground meat half way then add in onions and bell pepper.
• Cook till done.
• Add in tomato paste and beef base. Blend well. It may be helpful to add a little water at this step.
• Add black pepper and garlic (adjust both to your liking).
• Add in eggplant, use enough water to have eggplant blend well into the meat mixture. (This is a thick dish so be stingy).
• Reduce heat, cover, and simmer till eggplant reaches desired tenderness.

GREEK GOULASH

Steps:

• Heat oven to 400 degrees F.
• Cut pita rounds into 6 wedges each with knife or kitchen scissors. Scatter wedges onto a baking sheet and spray with olive oil cooking spray. Season with salt and bake 10 minutes until golden. Remove from the oven and cool.
• Heat a large high sided skillet with extra-virgin olive oil, 2 turns of the pan, over medium- high heat until oil ripples. Add beef or lamb, brown and crumble meat, about 5 minutes. Season the meat with salt, pepper, oregano, cinnamon. Add the onions, garlic and eggplant and cook 6 to 7 minutes then stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings.
• Chop olives with lemon zest and parsley - Greek Gremolata!
• Bring a large pot of salted water to a boil and cook orzo according to box instructions.
• Drain orzo and combine with meat goulash. Top bowls of goulash with feta cheese, pita chips and olive gremolata.

INSTANT POT® GOULASH

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add beef, mushrooms, onion, garlic, salt, and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard fat.
• Add tomato sauce, diced tomatoes, water, dry noodles, soy sauce, Italian seasoning, and bay leaves. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove bay leaves before serving.

CHORESH BADEMJON (MEAT AND EGGPLANT GOULASH)

Steps:

• Peel eggplant and cut lengthwise into slices about 3/4-inch thick. Sprinkle with coarse salt and let stand at room temperature for about 1 hour, or until brown juices drain off. Set aside.
• Pat slices dry. Heat 1/4 cup oil in 2 1/2-to-3-quart Dutch oven or stewpot and in it gently saute onions over moderate heat until they are soft and bright golden brown. Stir in meat and add half of salt and pepper. Cover and simmer gently over moderate heat for about 2 hours, or until meat is completely tender. Stir frequently to prevent scorching and add water only if cooking liquid evaporates.
• While meat cooks and when eggplant slices have drained, pat them dry and fry gently in single layer in remaining oil in skillet. Turn eggplant slices so that each side is light golden brown and is tender. Eggplant should be done in about 7 minutes. Set aside.
• If fresh tomatoes are used, add them half an hour before the beef is finished cooking. Add tomato sauce 15 minutes before end of cooking time.
• Five or 10 minutes before serving, lay eggplant slices over top of beef and reheat together. Adjust seasonings. Serve spooned over steamed rice.

VEGAN GOULASH (AMERICAN-STYLE!)

Steps:

• Place the lentils into a small saucepan and cover them with a couple of inches of water.
• Place the pot over high heat and bring the water to a boil. Lower the heat and simmer the lentils, uncovered until they're tender but not mushy, about 25 to 30 minutes. Add water to the pot if it dries up while simmering.
• Drain the lentils into a colander and set them aside.
• While the lentils cook, coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the mushrooms.
• Cook the mushrooms, flipping them once or twice, for about 5 minutes, until they begin to soften and brown.
• Add the onion to the pot and cook it with the mushrooms for about 5 minutes more, until the onion is soft and translucent.
• Add the bell pepper and garlic to the pot. Continue to sauté the mixture until the garlic becomes very fragrant, about 1 minute.
• Stir in the broth, tomato sauce, tomatoes, sweet paprika, smoked paprika, thyme, oregano, soy sauce, bay leaves, and pasta. Raise heat and bring the mixture to a boil. Lower heat and allow everything to simmer until the pasta is al dente, about 20 minutes, stirring occasionally.
• Stir in the lentils and tomato paste and allow everything to cook for about 2 more minutes, just to heat everything throughout and thicken the sauce.
• Remove the pot from heat. Remove the bay leaves and season the goulash with salt and pepper to taste.
• Serve with vegan yogurt, cashew cream, and/or fresh parsley.

TURKISH-STYLE BEEF AND EGGPLANT STEW

Steps:

• Line a 6-quart slow cooker with a slow cooker liner, if desired. Combine vinegar, tomato paste, cumin, Aleppo, salt, black pepper, and ¾ cup water in cooker. Add beef, eggplants, bell peppers, and onion; stir to combine. Cover and cook until meat is very tender, 6 to 7 hours on low or 4 ½ to 5 hours on high. Serve stew over couscous, garnished with oregano.