Meatless Monday’s: Smoked Aubergine Goulash
There’s something undeniably magical about discovering a dish that feels like a journey. The kind of recipe that hits every sense at once—the aroma of smoked paprika swirling through the air, the satisfying sizzle of olive oil meeting fresh vegetables, and that first spoonful that makes you close your eyes just to savor the balance of flavor. That’s exactly what this Smoked Aubergine Goulash delivers—a hearty, plant-based twist on a Central European classic that’s equal parts cozy and bold.
As a self-confessed foodie, I live for recipes like this. They’re not just meals; they’re stories told in spice and texture. The aubergine (eggplant) soaks up flavor like a sponge, turning silky and smoky as it simmers in a paprika-laced tomato sauce. The chili adds just enough heat to keep things interesting, while the lemon juice brightens everything up at the end, cutting through the richness with a hint of zing.
And the best part? It’s surprisingly simple. You don’t need to spend hours in the kitchen or source exotic ingredients. It’s a few humble veggies, some good olive oil, and the courage to let bold flavors lead the way.
Serve it over rice for a satisfying dinner, or ladle it onto pasta for something a little more indulgent. Either way, it’s the kind of dish that feels like a small culinary victory—proof that trying something new is always worth it.
So light that stove, grab your favorite wooden spoon, and let’s turn your kitchen into a smoky, paprika-scented escape.
Smoked Aubergine Goulash
Ingredient List
2 eggplants
2 tbsp. olive oil
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, chopped
1 red chili pepper, finely chopped
1 tbsp. lemon juice
1 tsp. smoked paprika
1 tsp. sweet paprika
1 can chopped tomatoes
1 tbsp. tomato puree
2 tbsp. chopped parsley
Directions
Prep the aubergine: Wash and slice the eggplants into ¼-inch rounds. Sprinkle with salt on both sides and set aside for 20–30 minutes to draw out excess moisture.
Start the flavor base: In a large pot, heat 1 tbsp. of olive oil over medium heat. Add the onion and sauté for 2 minutes until fragrant. Stir in the garlic and cook for another minute.
Add some color: Toss in the chopped red bell pepper and chili, stirring constantly for about 4 minutes until softened.
Cook the aubergine: Pat the eggplant slices dry, cut into cubes, and add to the pot with the remaining 1 tbsp. of oil. Sauté for about 10 minutes, stirring occasionally.
Season the sauce: Add the lemon juice, smoked paprika, and sweet paprika. Stir to coat the vegetables and let the spices bloom for a minute.
Simmer: Pour in the chopped tomatoes and tomato puree. Stir, bring to a gentle boil, then cover and simmer for 15 minutes, or until the aubergine is tender. Add a splash of water if the sauce gets too thick.
Finish and serve: Stir in chopped parsley and adjust seasoning to taste. Serve warm over rice or pasta, and enjoy that rich, smoky goodness in every bite.
Makes 4 servings.
Serving Tips:
Pair it with jasmine or basmati rice for a lighter meal.
Spoon it over buttery mashed potatoes for ultimate comfort.
Add a dollop of yogurt or a sprinkle of feta for contrast.
Nutrition Facts
Calories per serving: 181
Fats per serving: 10 grams
Protein per serving: 5 grams
Carbohydrates per serving: 26 grams
This recipe is taken from our Eat Lean: Vegetarian Delights cookbook featuring 58 flavorful recipes for a vibrant meat-free lifestyle.
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