Eggplant Paprikash Recipes

EGGPLANT PAPRIKASH

Eggplant Paprikash image

I had not intended to post this but it turned out so incredible that I must. Originally, it was a vegan recipe. We aren't vegetarians, let alone vegan! Thus, I have made some additions and modifications to the original. Even Himself who really hates eggplant loved this. That is a real victory! It takes some time for the eggplant to absorb the mixed flavors of the other ingredients. Patience is the key to this dish. It took a little over 2 hours on low heat to get the eggplant to the point that I believed it was just right. Vary the time according to what you like. Taste a cube every now and again, that is the best way to tell if it is to your taste. Any suggestions would be welcome.

Provided by Queen Dragon Mom

Categories African

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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.
Turn heat up and stir in garlic. Keep stirring until the garlic releases it's aroma. Turn heat down.
Remove onion, peppers and garlic from pan. Add more oil if needed. Turn heat up to medium high.
Add eggplant cubes, keep stirring until they are becoming aromatic. Add the onions, peppers and garlic back. Turn heat down and cover.
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.
Sprinkle pimenton over mixture and stir in well.
Simmer on low heat until liquid is absorbed. This can take up to 2 hours. Stir occasionally.
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.
Stir in room temperature sour cream.
Serve over brown rice.

Nutrition Facts : Calories 287.5, Fat 20.9, SaturatedFat 5.9, Cholesterol 12.7, Sodium 29.2, Carbohydrate 25.4, Fiber 10.6, Sugar 10.3, Protein 5.3

EGGPLANT PAPRIKASH

Eggplant Paprikash image

Make and share this Eggplant Paprikash recipe from Food.com.

Provided by zevy2688

Categories < 60 Mins

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 large onion, halved and cut into thin wedges
3 garlic cloves, minced
3 tablespoons paprika
1/2 teaspoon red pepper (optional)
1 teaspoon salt (optional)
1 1/2-2 lbs eggplants, cut into 1-inch cubes
2 bell peppers, any color
1 cup vegetable broth
1 (14 ounce) can diced tomatoes
1/8 teaspoon liquid smoke flavoring

Steps:

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. Add liquid smoke if desired. Cover and simmer until the eggplant is tender, about 15-20 minutes.

Nutrition Facts : Calories 112.6, Fat 1.3, SaturatedFat 0.2, Sodium 223.8, Carbohydrate 26.1, Fiber 10.7, Sugar 11.3, Protein 4.3

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