Eggplant Paprikash
Indulge in the comforting, smoky flavors of Eggplant Paprikash, a vibrant vegetarian twist on the classic Hungarian dish. This hearty recipe features tender, golden-browned eggplant simmered in a rich, velvety sauce infused with sweet and smoked paprika, garlic, and tomato paste. The dish is elevated with a dollop of tangy sour cream and thickened to perfection with a flour-based roux, creating a creamy, satisfying texture. Finished with a sprinkle of fresh parsley, this one-pot meal is perfect served over fluffy rice, buttery egg noodles, or with crusty bread to soak up every bit of the flavorful sauce. With simple ingredients, bold spices, and easy-to-follow steps, this eggplant paprikash is a show-stopping choice for dinner, offering a comforting, plant-based option that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 2 pieces eggplant (medium, diced)
- 1 piece onion (large, finely chopped)
- 1 piece red bell pepper (diced)
- 3 cloves garlic (minced)
- 3 tablespoons olive oil
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 2 cups vegetable stock
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Dice the eggplant into bite-sized cubes and sprinkle lightly with salt. Let it sit for 10-15 minutes to draw out the bitterness. Rinse and pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat. Add the eggplant cubes and cook until lightly browned and softened, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the chopped onion and cook for 3-4 minutes until translucent.
Stir in the diced red bell pepper and minced garlic. Cook for another 2-3 minutes until the vegetables begin to soften.
Add the sweet paprika, smoked paprika, and tomato paste to the skillet. Stir well to coat the vegetables and cook for 1 minute to release the aromas of the spices.
Pour in the vegetable stock and stir to combine. Bring the mixture to a gentle simmer.
Return the cooked eggplant to the skillet, stir, and let the paprikash simmer for 15-20 minutes until the sauce thickens and the flavors meld.
In a small bowl, whisk together the sour cream and flour until smooth. Gradually add a few spoonfuls of the hot sauce from the skillet to the bowl to temper the sour cream mixture. Then, slowly stir this mixture back into the skillet.
Simmer the paprikash for 5 more minutes, stirring occasionally, until the sauce is creamy and velvety.
Season with salt and black pepper to taste. Sprinkle with freshly chopped parsley before serving.
Serve hot over cooked rice, egg noodles, or alongside crusty bread.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 38.4 g | 192% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 3689 mg | 160% | |
| Total Carbohydrate | 110.7 g | 40% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 52.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 529 mg | 41% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2941 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
