Padlizsános Lecsó - Aubergine Stew
Rated 4.6 stars by 13 users
Servings
4
Prep Time
15 minutes
Cook Time
45 minutes
Padlizsános lecsó recipe for making an aubergine stew with tomatoes, courgettes and peppers, this delicious vegetable casserole is perfect for dinner.
Ingredients
- 500g potatoes, cubed
-
2 tsp oil
- 1 brown onion, sliced into wedges
- 3 garlic cloves
-
3 tbsp sweet paprika
-
2 tbsp smoked paprika
-
1 tbsp goulash paste
- 2 large aubergines, cubed
- 1 large courgette, cubed
- 2 bell peppers, sliced
- 500g tomato passata
- 1 cup vegetable broth
- salt
-
cooked rice - 1 cup per person
Directions
-
Heat the oil in a large skillet over medium-low heat, then add the onion and saute until it begins to brown.
-
Add the garlic, paprika, smoked paprika and the goulash paste and saute for 30 seconds.
-
Add the vegetable broth and the potatoes. Cover and simmer for 10 minutes, then add the aubergine, peppers and passata, season with salt and cook for a further 10 minutes. Finally, add the courgette and simmer for an additional 5 minutes.
Serve with cooked fluffy rice.
