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Aubergine Goulash

 

Category, , , DifficultyIntermediate

I absolutely love this meat free goulash and a few tricks with the aubergine make it taste wonderful whilst retaining its texture. I don’t love caraway seeds so I left them out but feel free to add them to yours for a more authentic goulash!

Yields4 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 4 Small Potatoes (fist size)
 2 Medium Aubergines (diced on large chunks)
 2 tbsp Olive Oil
 2 tbsp Soy Sauce
 1 Large Onion (diced)
 2 Cloves of Garlic
 1 Green Pepper (diced)
 2 Large Tomatoes (diced)
 2 tsp Smoked Paprika
 500 ml Chicken or Vegetable Stock
 200 ml Plain Yoghurt
 Salt and Pepper (to taste)
 1 tsp Caraway Seeds (optional)
 1 tbsp Lemon Juice (optional)
1

Preheat oven to 180C

2

Dice the Aubergine into large 4 cm chunks. Mix the soy sauce and olive oil together and pour over the aubergine. Toss it all about until the aubergine is coated

3

Roast the aubergine in a non-stick tray for about 30 minutes till soft and cooked through but not dried out

4

Dice your onion, garlic, peppers, tomato. Peel and dice potatoes (I like to keep everything roughly the same size)

5

Use a bit more olive oil and fry onion, potato, garlic and peppers for about 2 minutes

6

Add the smoked paprika, salt and pepper and caraway seeds (if using)

7

Cook for another minute before adding the tomatoes and 500ml of chicken or vegetable stock. Cover and simmer until the potatoes are just cooked

8

Check the aubergine and if it is cooked, add it to the rest of your ingredients

9

Add 1 pot of yoghurt about 150-250 ml depending on how creamy you like it. At this point turn off the heat because you don’t want to boil the yoghurt as it will split your sauce!

10

Season to taste and serve! I like to add a squeeze of lemon to mine at the end

 

Ingredients

 4 Small Potatoes (fist size)
 2 Medium Aubergines (diced on large chunks)
 2 tbsp Olive Oil
 2 tbsp Soy Sauce
 1 Large Onion (diced)
 2 Cloves of Garlic
 1 Green Pepper (diced)
 2 Large Tomatoes (diced)
 2 tsp Smoked Paprika
 500 ml Chicken or Vegetable Stock
 200 ml Plain Yoghurt
 Salt and Pepper (to taste)
 1 tsp Caraway Seeds (optional)
 1 tbsp Lemon Juice (optional)

Directions

1

Preheat oven to 180C

2

Dice the Aubergine into large 4 cm chunks. Mix the soy sauce and olive oil together and pour over the aubergine. Toss it all about until the aubergine is coated

3

Roast the aubergine in a non-stick tray for about 30 minutes till soft and cooked through but not dried out

4

Dice your onion, garlic, peppers, tomato. Peel and dice potatoes (I like to keep everything roughly the same size)

5

Use a bit more olive oil and fry onion, potato, garlic and peppers for about 2 minutes

6

Add the smoked paprika, salt and pepper and caraway seeds (if using)

7

Cook for another minute before adding the tomatoes and 500ml of chicken or vegetable stock. Cover and simmer until the potatoes are just cooked

8

Check the aubergine and if it is cooked, add it to the rest of your ingredients

9

Add 1 pot of yoghurt about 150-250 ml depending on how creamy you like it. At this point turn off the heat because you don’t want to boil the yoghurt as it will split your sauce!

10

Season to taste and serve! I like to add a squeeze of lemon to mine at the end

Aubergine Goulash

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