Creamy Eggplant Paprikash Recipe


While hearty dishes rich with sour cream may not come to mind in the midst of summer, there is something about this creamy Eggplant Paprikash dish that fits so nicely with the season. After all, eggplants (otherwise known as aubergines) are reaching near-perfection with smooth skin that glows with a beautiful deep purple hue, bell peppers have come down from their astronomical prices of winter, and you can even use a pound freshly diced tomatoes from your garden.  Not to mention, who can resist the combination of creamy and dairy-free?eggplantpaprikash2.jpg

This great recipe is from Susan of Fat Free Vegan.  When trialing it, I accidentally used double the cashew butter in the “sour cream,” and since I didn’t have any silken tofu on hand, I used extra-firm. It actually worked out well, but I added a few tablespoons of rice milk to get the “sour cream” to the right consistency. I enjoyed it atop a bed of rice noodles, which was a delicious pairing. Rice, pasta, or bread would all go well with this creamy eggplant paprikash.

Special Diet Notes: Eggplant Paprikash

By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, gluten-free, vegan, plant-based, and vegetarian. Optionally nut-free.

Creamy Eggplant Paprikash Recipe
Recipe from Fat Free Vegan
Serves: 4
  • 1 large onion, halved and cut into thin wedges
  • 3 cloves garlic, minced
  • 3 tablespoon paprika
  • ¼ teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1½ - 2 lbs. eggplant (about 2 medium) cut into 1-inch cubes
  • 2 bell peppers, any color, sliced (I used red)
  • 1 cup vegetable broth
  • 1 14-ounce can diced tomatoes (or 1lb fresh tomatoes, diced)
  • ⅛ tsp. Liquid Smoke flavoring
  • ½ cup tofu sour cream (see below)
  1. Begin by preparing the tofu sour cream recipe below.
  2. 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. Cover and simmer until the eggplant is tender, about 15-20 minutes.
  3. When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (optional) and the sour cream, and cook for another minute, until warmed through. Serve over pasta or rice.
Tofu Sour Cream
  • ½ package (about 6 ounces) lite silken tofu
  • 1 tablespoon lemon juice
  • ½ tablespoon cashew butter or tahini
  • ¼ teaspoon salt
  1. Blend all the ingredients for the tofu sour cream until completely smooth, and set aside in the refrigerator until needed.


About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: