Eggplant Paprikash Recipes

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

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.

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.

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.