Eggplant Paprikash Recipes

TRADITIONAL EGGPLANT PARMIGIANA

Steps:

• In a colander, toss eggplant with 2 teaspoons salt. Let stand 30 minutes. Arrange slices in a single layer on a dish towel and roll up tightly to extract excess water.
• Meanwhile, in a medium pot, bring tomatoes and garlic to a boil. Reduce heat and cook at a rapid simmer until thickened, 30 minutes.
• In a shallow dish, combine breadcrumbs and 1/4 cup Parmesan; season with salt and pepper. Put flour and eggs in two more shallow dishes. Coat eggplant in flour, shaking off excess. Dip in egg, letting excess drip off. Coat with breadcrumbs.
• Preheat oven to 400 degrees. In a large straight-sided skillet, heat oil over medium-high (a few breadcrumbs should sizzle when added). In batches, fry eggplant until golden brown and tender, 2 to 3 minutes per side. Drain on a paper-towel-lined baking sheet.
• Spread 1 cup tomato sauce in a 9-by-13-inch baking dish. Top with half the eggplant, overlapping slices slightly, 2 cups sauce, and half the mozzarella. Repeat with remaining eggplant, sauce, and mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
• Bake until sauce is bubbling and cheese is golden, about 30 minutes. Let cool 15 minutes before serving.

EGGPLANT PAPRIKASH

Steps:

• In a 4+ quart braising pan, heat the olive oil on a low flame until it spreads entirely across bottom of pan. Add onions and peppers. Sweat until soft.
• Turn heat up and stir in garlic. Keep stirring until the garlic releases it's aroma. Turn heat down.
• Remove onion, peppers and garlic from pan. Add more oil if needed. Turn heat up to medium high.
• Add eggplant cubes, keep stirring until they are becoming aromatic. Add the onions, peppers and garlic back. Turn heat down and cover.
• Combine tomatoes and vegetable broth in a microwave safe bowl and heat almost to boiling. Pour this into onion/eggplant mixture in the braising pan. Stir to combine.
• Sprinkle pimenton over mixture and stir in well.
• Simmer on low heat until liquid is absorbed. This can take up to 2 hours. Stir occasionally.
• Remove pan from heat and let vegetable mixture cool until it is possible to pick up an eggplant cube with your bare fingers and eat it.
• Stir in room temperature sour cream.
• Serve over brown rice.

EGGPLANT PAPRIKASH

Steps:

• In a large, non-stick saucepan, sauté the onion in a small amount of water until it begins to brown, about 5-8 minutes. Add the garlic, paprika, and red pepper (optional), and stir for one minute. Add the salt, eggplant, peppers, vegetable broth, and tomatoes. Add liquid smoke if desired. Cover and simmer until the eggplant is tender, about 15-20 minutes.

SHEET PAN VEGAN ROASTED EGGPLANT WITH GARLIC

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Place eggplant slices in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, and Italian seasoning.
• Roast in the preheated oven until golden and crispy, about 25 minutes. Sprinkle with salt.