We had a good harvest of eggplants this year and I’m wondering what yummy things I can use them for. I’m half Hungarian and I found this Eggplant Goulash recipe. You can have it as is or add potato dumplings, gnocchi or have with crusty bread.
Recipe taken from the Connoisseurus Veg website
9 January 2017
https://www.connoisseurusveg.com/eggplant-goulash/
Potatoes, bell peppers and tender-melt-in-your-mouth chunks of eggplant are simmered up in a smoky paprika sauce to make this hearty and comforting vegan goulash.
Course: Entree
Cuisine: American, Hungarian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4
Calories: 232 kcal
Author: Alissa
Ingredients
1/4 cup olive oil
1 medium (1 pound) eggplant, cut into 1 inch chunks
1 red bell pepper, coarsely chopped
1 onion, diced
4 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup canned diced tomatoes
2 cups low sodium vegetable broth
2 tablespoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
3/4 pound Yukon gold potatoes, about 3 potatoes, cut into 1 inch pieces
2 tablespoons soy sauce
2 teaspoons granulated sugar
1/2 teaspoon liquid smoke
salt and pepper to taste
Instructions
- Coat the bottom of a large pot with olive oil and place it over medium heat. When the oil is hot, add the eggplant. Sauté until lightly browned, about 10 minutes.
- Add bell pepper, onion, and garlic to the pot. Continue to sauté until peppers and onions are tender, about 5 minutes.
- Sprinkle in the flour, stirring constantly, until it coats the veggies evenly.
- Add tomatoes, broth, sweet paprika, smoked paprika, thyme, bay leaf, potatoes, soy sauce, sugar, and liquid smoke to the pot.
- Raise heat to high and bring to a simmer. Lower heat and allow to simmer, uncovered, until the potatoes are fork tender, stirring occasionally, about 20 minutes.
- Remove from heat and season with salt and pepper to taste. Remove and discard the bay leaf. Serve.
Recipe Notes
If your eggplant has been hanging around for a while, or shows some brown spots when you cut into it, be sure to salt it. Chop the eggplant, then place it into a colander and sprinkle generously with salt. Allow to sit for 30 minutes, then rinse off the salt, pat the pieces dry, and proceed with the recipe.