Eggplant Paprikash

Name: Eggplant Paprikash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 397 grams diced tomatoes; 1 Tbsps cashew butter or tahini; 0 teaspoons crushed red pepper; 680 grams 1/2 – 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes; 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; 2 bell peppers, any color, sliced (I used red); 0 teaspoons salt; 170 grams 1/2 package (about lite silken tofu; 118 milliliters tofu sour cream (see below); 237 milliliters vegetable broth

The recipe Eggplant Paprikash is ready in approximately 45 minutes and is definitely

Instructions

Blend all the ingredients for the tofu sour cream until completely smooth, and 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.

Ingredients you will need

Sour Cream

Onion

Water

Tofu

Equipment you will use

Sauce Pan

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