Colorful eggplant goulash
- 2-3 Aubergines (approx. 750 g )
- 750 g colorful peppers
- 750 g potatoes, 3 onions
- 1 clove of garlic, 2 -3 tbsp oil
- 1-2 EL Sweet paprika
- 3 TL Vegetable stock (instant)
- 2 Stalk (s) Rosemary + Thyme
- 2 Bay leaves, salt, pepper
- down. Bowl 1/2 untreated Lemon
- 150 g sour cream / crème fraîche
60 minutes
easy
- 1.
- Clean or peel the vegetables and potatoes, wash and roughly dice, except for 1 potato. Peel the onions and garlic. Chop both
- 2.
- Heat the oil in a large saucepan. Braise the onions and garlic. Fry the prepared vegetables vigorously in portions. Add all the vegetables. Dust the paprika powder over it and sauté briefly. Deglaze with 3 / 4-1 l water. Bring to the boil, stir in the broth. Wash herbs, add. Simmer everything open for approx. 20 minutes
- 3.
- After approx. 10 minutes, rub in the remaining potatoes to thicken. Season to taste with salt, pepper and lemon zest. Serve the goulash with sour cream
1 person approx:
- 320 kcal
- 1340 kJ
- 10 g protein
- 15 g fat
- 35 g carbohydrates
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