Hungarian Eggplant Goulash

Breakfast: Flax Plus granola!

Lunch: The vegetarian tempura bento box from Aji Sai

Dinner: Hungarian eggplant goulash with steamed kale

Winter is a-coming, albeit with Autumn still in its way, and with the dropping temperature my need for warming food goes up. And I don't just mean hot; I mean spicy too!

When you think of goulash you probably think of beef, but don't be fooled; this spicy winter dish can be made vegetarian (in fact, vegan) without losing any of the taste or warmth. Plus this has a big fat splash of red wine in it, which vastly improves most meals, let's be honest.

You'll need:
(Feeds 3-4)

1 large onion, chopped
1 large eggplant, peeled and chopped
2 cloves garlic, crushed
1 cup mushrooms, chopped
2 large tomatoes, chopped
3 cups veg stock
1/2-1 cup red wine (Cabernet Franc works really well with this)
3 nests rice noodles
1 tbsp Hungarian paprika
1 tsp oregano
1 tbsp flour
oil

Method:

Fry the onion, garlic and paprika in a little oil until very it's very fragrant and the onion is translucent
Add in the eggplant, mushrooms and tomatoes and coat in the spices and oil
Add the veg stock, oregano and wine, and stir well
Stir in the flour
Put the lid on the pan and simmer for 30-45 minutes
Cook the rice noodles in water for 5 mins, then drain
Serve the goulash in bowls on top of the rice noodles

This goes really well with bread or potatoes, and in fact you can throw diced potatoes in there for a nice variation if you fancy it. I like to put coriander on the top if we have any, and a side of steamed kale brings a bit of lightness to dinner. This one will be in heavy rotation through November I think!

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