Colorful eggplant goulash

For 4 people
  • 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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