Eggplant Paprikash (vegetarian) - A Recipe With A Photo Step By Step. How To Make Vegetarian Eggplant Paprikash?

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Cooking delicious vegetarian paprikash. Let's replace the meat with eggplant. Vegetables are fried and then stewed in paprika, pepper and sour cream sauce.

Ingredients

Eggplant - 3 pcs.

Red pepper - 3 pcs.

Onions - 1 pc.

Sour cream - 150 ml.

Ground paprika - 0.5 tsp.

Salt, black pepper

• 120 kcal
• 1 hour 20 minutes
• 1 hour 20 minutes

Photo of the finished dish

Step by step recipe with photo

There is such a dish in Hungarian cuisine as paprikash. These are pieces of chicken (thighs, drumsticks or fillets) stewed in sour cream sauce with red bell pepper, onions and paprika. Since I really liked this option for cooking meat, I decided to borrow the recipe, or rather part of it, and cook a vegetable dish based on the classic recipe.

Since autumn is the season for vegetables, I cooked zucchini, eggplants, and their combination in sour cream-pepper sauce. Eggplant has become the undisputed leader! The principle of preparation is the same as for ordinary eggplants in sour cream, but with a bright and aromatic addition in the form of sweet red pepper and paprika.

Ingredients for cooking: eggplant, pepper, onion, sour cream. I had small vegetables and 150 ml of sour cream was enough for me, but if the eggplants are larger, then you can take more sour cream (like peppers). If the sauce is thin, then at the end you can add starch or flour.

Wash the eggplants, remove the tail, cut into half rings, sprinkle with salt, mix and leave for 15 minutes (so that the bitterness is gone). Then wash vegetables from salt.

Chop the onion in any order and lightly fry in vegetable oil.

Wash the pepper, peel the seeds, cut. Divide into two halves: fry one with onions, and set aside the other to prepare the sauce.

For the sauce, combine sour cream, starch (added 1 tablespoon of starch, since it was very liquid 10% sour cream), half of red pepper, salt, paprika.

Convert everything into a homogeneous mass with a hand blender (or in a processor).

Fold the eggplants into a stewing dish (slow cooker).

Put the fried onions with red pepper.

Pour the sauce and stir.

Cook for about an hour (40 - 60 minutes) in the "Braising" mode. At the very beginning of the cooking process, I added a couple of tablespoons of water, since the eggplants had not yet released the juice and the sauce was thick. Stir occasionally.

Serve as a side dish, cold or hot snack.

Enjoy your meal!