Premium
83 kcal
50 min.
Recipe for Aubergine goulash
0 reviews
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83 kcal
0 kcal
83.1
2.5g
3.4g
11.0g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Sweet pepper3× slice (90 g)
- Aubergine60 g
- Tomato3× slice (60 g)
- Onion1.5× slice (15 g)
- Parsley, fresh1× tablespoon (6 g)
- Garlic0.5× clove (2.5 g)
- Rapeseed oil0.5× teaspoon (2.5 g)
- Salt2× pinch (1 g)
- Sweet paprika1× pinch (1 g)
- Pepper, black1× pinch (1 g)
- Peppers capsicum chilli red0.1× teaspoon (0.8 g)
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How to make Aubergine goulash
1. Wash all the vegetables thoroughly. Cut the aubergine into half-centimetre slices, sprinkle them with salt and set aside for approx. 30 minutes. Then rinse them, dry with a paper towel and dice them.
2. Peel and finely chop the onion and garlic Dice the peppers and tomatoes, not too small.
3. Heat some oil in a thick-bottomed pan, and fry the vegetables one at a time starting with the pepper. After a few minutes add the onion and garlic.
4. When the onion is glazed, add the aubergine and tomatoes. Add the seasoning at the same moment - the sweet paprika, chilli, salt and pepper.
5. Mix everything together thoroughly, cover the pan and stew the goulash on a low heat for 15-20 minutes until all the vegetables are soft.
6. Serve garnished with chopped parsley.
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