Eggplant Paprikash

Name: Eggplant Paprikash
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 1 Tbsps cashew butter or tahini; 680 grams eggplant (about 2 medium) cut into 1-inch cubes; 397 grams diced tomatoes (I used Muir Glen Fire Roasted); 3 cloves garlic, minced; 1 Tbsp lemon juice; 0 teaspoons Liquid Smoke flavoring; 1 large onion, halved and cut into thin wedges; 3 Tbsps paprika; 1 teaspoons red pepper (optional); 0 teaspoons salt (optional); 170 grams 1/2 package (about lite silken tofu; 118 milliliters tofu sour cream (see below); 237 milliliters vegetable broth; 2 bell peppers, any color, sliced (I used red and yellow)

The recipe Eggplant Paprikash could satisfy your Eastern European craving in about 1 hour and 10 minutes. This recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 169 calories, 9g of protein, and 4g of fat. This recipe serves 4. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up salt, eggplant, liquid smoke flavoring, and a few other things to make it today. fatfreevegan.com.

Instructions

Add the garlic, paprika, and red pepper (optional), and stir for one minute.

Ingredients you will need

Red Pepper

Paprika

Garlic

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.

Ingredients you will need

Vegetable Broth