Eggplant Paprikash

Eggplant Paprikash

popular Hungarian dish 

A popular Hungarian dish is chicken paprikash. This is a vegan version of this dish using eggplant.


·         2 T extra-virgin olive oil

·         1 large onion chopped

·         2 bell peppers sliced

·         1 chile pepper minced

·         1 carrot sliced

·         4 cloves garlic minced

·         2 large eggplants cubed

·         2 T smoked sweet paprika

·         Salt and pepper to taste

·         ¼ C tomato paste

·         2-3 C vegetable broth

·         1 T vegan Worcestershire sauce

·         1/3 C vegan sour cream

·         Chopped parsley




1.       heat 2 Tbs. extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat.

2.      Add 1 large chopped onion and cook for 5-7 minutes or until softened and slightly browned.

3.      Add 2 sliced bell peppers, 1 seeded and minced chile pepper, 1 sliced carrot and 4 cloves minced garlic.

4.      Mix and cook for 10 minutes until the carrot softens.

5.      Add in 2 large eggplants that have been cubed.

6.      Season with 2 Tbs. smoked sweet paprika and kosher salt and black pepper to taste.

7.      Cook for another 10 minutes, allowing the eggplant to soften.

8.     Mix in ¼ cup tomato paste and let cook for a minute.

9.      Add 2-3 cups vegetable broth and 1 Tbs. vegan Worcestershire sauce.

10.  Mix well and cover the pan.

11.   Simmer for 10 more minutes.

12.  Add 1/3 cup vegan sour cream and mix it into the eggplant.

13.  Serve the eggplant over pasta and garnish with fresh chopped parsley.

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