Eggplant Paprikash
- Number of Servings: 4
Ingredients
1 eggplant, diced into 1-inch cubes1/2 cup light sour cream1/8 tsp. Liquid Smoke1 cup low-sodium vegetable broth1 1/2 cups frozen onion and bell pepper mix (or 1 onion and 2 bell peppers, chopped)3 cloves garlic1/2 tsp red pepper flakes (optional)1 can of whole tomatoes, drained and chopped3 Tbsp. Paprika1/2 tsp. salt substitutepepper, to taste
In a large, non-stick saucepan, sauté the onions and peppers in a small amount of water until it begins to brown, about 6-8 minutes.
Add in the garlic, paprika, and red pepper flakes (if using), and stir for one minute. Add the salt substitute, eggplant, vegetable broth, and tomatoes.
Cover and simmer until the eggplant is tender, about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (if using) and the sour cream, and cook for another minute, until warmed through. You can also set the sour cream aside, and put 1/8 cup on top of each serving when ready to serve.
Serve over pasta or rice.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CARLY783.
Add in the garlic, paprika, and red pepper flakes (if using), and stir for one minute. Add the salt substitute, eggplant, vegetable broth, and tomatoes.
Cover and simmer until the eggplant is tender, about 15-20 minutes.
When the eggplant is done, check the seasonings and add more salt if necessary. Stir in the Liquid Smoke (if using) and the sour cream, and cook for another minute, until warmed through. You can also set the sour cream aside, and put 1/8 cup on top of each serving when ready to serve.
Serve over pasta or rice.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CARLY783.
Nutritional Info Amount Per Serving
- Calories: 119.2
- Total Fat: 3.5 g
- Cholesterol: 10.0 mg
- Sodium: 108.7 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 6.6 g
- Protein: 5.2 g