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Vegan Hungarian Eggplant


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Rate this recipe 4.5/5 (4 Votes)


  • 1 large eggplant, chopped into large chunks
  • 1 onion, diced
  • 1 clove garlic, chopped fine
  • 2 medium-size sweet peppers
  • 1 large tomato
  • 4 small potatoes, chopped in 1/2-inch pieces
  • 1 cup red wine (optional*)
  • 1 cup vegetable broth
  • 1 tsp. paprika
  • 4 sprigs fresh marjoram, more to garnish
  • salt & pepper (to taste)
  • If you choose not to use wine, simply add an extra cup of vegetable broth to the recipe



Step 1

1.Pre-heat the oven to 300 F.
2.In a large stove- and oven-safe pot, saute the onions and garlic.
3.When the onions start to look translucent, toss in the eggplant and the peppers allow it to brown a little; add the paprika and toss through; add the potatoes, tomatoes, marjoram, wine and broth, bring to a simmer.
4.Transfer to the oven to braise uncovered for about 45 minutes.
5.Add salt an pepper to taste; garnish with chopped marjoram.


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