What makes this Eggplant Goulash unique?

This goulash stands out with the inclusion of fresh rhubarb for a tart flavor and pomegranate jelly, which adds a subtle sweetness and depth to the sauce.

How is the polenta prepared for this dish?

The polenta is prepared by boiling 1 heaping cup with 3 cups of water and a little broth, then letting it soak at a low heat until ready.

Can I substitute the rhubarb in this goulash?

The recipe relies on rhubarb for its distinctive tartness, which balances the other flavors. Substituting it would significantly alter the unique taste profile of this goulash.

What is the role of pomegranate jelly in this recipe?

Pomegranate jelly is stirred into the goulash to provide a subtle sweetness and a touch of fruity complexity, enhancing the overall flavor of the tomato and rhubarb sauce.

How should I store leftover Eggplant Goulash and polenta?

Store the goulash and polenta separately in airtight containers in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

2.7K Views 9 years ago

Eggplant Goulash With Polenta
[Vegan, Gluten-Free]

LD By: Lisa Dobler

Author Bio

Simple, cosmopolitan, and family-approved vegan dinners and desserts. Lisa is a vegan food nerd and total... Read More

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A bowl of rich, reddish-brown eggplant goulash with visible pieces of eggplant and rhubarb, served over a bed of creamy yellow polenta and garnished with fresh green coriander.

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Eggplant Goulash With Polenta [Vegan, Gluten-Free]

Dairy Free

Goulash is an old dish, originating from the medieval Kingdom of Hungary. In this new take on goulash, eggplant is cooked with savory tomato sauce with an extra special touch of tangy rhubarb and pomegranate jam. This flavorful dish is served on a bed of creamy polenta.

Ingredients You Need for Eggplant Goulash With Polenta [Vegan, Gluten-Free]

For the Polenta:

1 heaping cup polenta
3 cups water
Broth

For the Goulash:

1 eggplant
1 onion
1 clove of garlic
1 14.5-ounce can of diced tomatoes
2 stalks of rhubarb
1 tablespoon pomegranate jelly
Olive oil
Fresh coriander

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How to Prepare Eggplant Goulash With Polenta [Vegan, Gluten-Free]

Dice eggplant and fry with oil, salt, and chopped onion in a large pot.
Add peeled and diced rhubarb and chopped garlic after about 5 minutes. Stir constantly and cook for a further 5 minutes.
Add tomatoes and simmer for about 15 minutes.
In the meantime, boil 1 large cup of polenta with 3 cups of water and a little broth, and let it soak at low heat.
Stir in the pomegranate paste and leave to stand on a low heat until the polenta is ready.
Garnish with some fresh coriander.