Best 5 Eggplant And Black Bean Stew Recipes

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Embark on a culinary adventure with a delightful Eggplant and Black Bean Stew, a vibrant vegetarian dish that tantalizes taste buds with its medley of flavors and textures. This hearty stew features tender eggplant, protein-packed black beans, and a symphony of aromatic spices, simmered together in a rich and flavorful sauce. Accompany your main course with a trio of complementary recipes: a refreshing Cucumber Salad, a creamy Avocado Salsa, and a zesty Pickled Red Onions. These accompaniments provide a perfect balance of flavors, adding a crisp crunch, creamy richness, and tangy kick to elevate your dining experience.

Let's cook with our recipes!

LENTIL AND ORZO STEW WITH ROASTED EGGPLANT



Lentil and Orzo Stew With Roasted Eggplant image

For rich, golden cubes of roasted eggplant, a high-temperature oven is crucial. Here, lentils and pasta make for a hearty stew, and the coriander seeds introduce a robust, clean flavor. Use a mortar and pestle, a spice grinder or the base of a wine bottle to crush the seeds, opening them up before they're tossed with the eggplant. Serve this stew warm or hot, topped with an aged, salty cheese like ricotta salata or feta, and a soft-poached egg if you like. The lemon zest and juice are essential and enhance the finish.

Provided by Yewande Komolafe

Categories     soups and stews, side dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

1 1/2 pounds eggplant (2 small or 1 large, skin on, or peeled, if desired), chopped into 1-inch pieces
1/4 cup plus 2 tablespoons olive oil
1 tablespoon coriander seeds, crushed
Kosher salt and black pepper
1 medium carrot, finely chopped
1 medium yellow onion, finely chopped
2 celery stalks, finely chopped
3 garlic cloves, finely chopped
1 tablespoon tomato paste
1 cup dried lentils (green, black or brown)
5 cups chicken or vegetable stock, or water
1/2 cup orzo or other small pasta, such as ditalini, stelline or macaroni
Zest and juice from 1 lemon, plus 4 lemon wedges for garnish
1/4 cup shaved ricotta salata or crumbled feta

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the eggplant with 1/4 cup olive oil and crushed coriander seeds until coated; season with salt and pepper. Arrange in an even layer on a large rimmed baking sheet and roast until eggplant is tender and golden brown, 25 to 30 minutes, giving the baking sheet a shake halfway through roasting to toss the eggplant pieces for even cooking.
  • In a large skillet, heat the remaining 2 tablespoons oil over medium. Add the carrot, onion and celery. Season with salt and pepper. Cook, stirring frequently, until vegetables are softened, about 3 minutes.
  • Stir in the garlic and tomato paste and cook, stirring occasionally, until tomato paste begins to darken on the bottom of the pan, about 5 minutes.
  • Stir in the lentils until coated. Pour in stock or water and bring to a boil over high heat. Lower to medium and simmer until lentils are tender, 20 to 30 minutes, depending on the type and age of lentils you use.
  • Stir in the orzo and cook until softened, 8 to 10 minutes. Remove from heat and stir in the lemon zest and juice.
  • Season to taste with salt and pepper. Top with the roasted eggplant pieces and large shavings of ricotta salata, and serve with lemon wedges for squeezing.

Nutrition Facts : @context http, Calories 608, UnsaturatedFat 21 grams, Carbohydrate 69 grams, Fat 27 grams, Fiber 13 grams, Protein 25 grams, SaturatedFat 5 grams, Sodium 1472 milligrams, Sugar 15 grams

CARIBBEAN EGGPLANT AND BLACK BEAN SOUP



Caribbean Eggplant and Black Bean Soup image

Make and share this Caribbean Eggplant and Black Bean Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon canola oil or 1 tablespoon olive oil
3/4 cup green pepper, chopped
1/2 cup celery, chopped
1 garlic clove, minced
1 cup carrot, thinly sliced
1 1/2 teaspoons ground cumin
3/4 teaspoon ground allspice
3/4 teaspoon dried oregano
1/4 teaspoon salt
1 (28 ounce) can tomatoes in puree
2 tablespoons orange juice or 2 tablespoons water
1 tablespoon honey
1/2 teaspoon grated lime rind
2 1/4 cups eggplants, peeled and cut into 1/2-in cubes
1 cup cooked black beans
6 drops hot red pepper sauce (to taste)

Steps:

  • In a 5-quart Dutch oven, heat the oil over low heat. Add green pepper, celery, garlic, and carrots; cover and cook, stirring occasionally, for 8 minutes or until the vegetables are soft. Stir in the cumin, allspice, oregano, and salt and cook for 2 minutes.
  • Add the tomatoes (break them up) and sherry, honey, and the lime rind. Bring to a boil, cover, cook for 15 minutes. Add eggplant and cook, covered, for 10 minutes or until tender. Stir in the beans and red pepper sauce and cook just until heated through.

Nutrition Facts : Calories 170, Fat 4.2, SaturatedFat 0.4, Sodium 183, Carbohydrate 23.4, Fiber 7, Sugar 7.9, Protein 5.1

GREEN BEAN, TURNIP AND EGGPLANT STEW



Green Bean, Turnip and Eggplant Stew image

Make and share this Green Bean, Turnip and Eggplant Stew recipe from Food.com.

Provided by nemokitty

Categories     Stew

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

2 1/4 cups chicken broth, nonfat and low sodium
1 medium onion, minced
2 garlic cloves, minced
3 cups green beans, chopped in 1-inch lengths
3 medium carrots, peeled and sliced
3 cups turnips, diced
3 cups eggplants, diced
1/2 teaspoon ground black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
3 scallions, minced

Steps:

  • Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
  • Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
  • Serve topped with scallions.

QUICK AND HEARTY EGGPLANT STEW



Quick and Hearty Eggplant Stew image

This eggplant stew is simmered with tummy-warming Indian spices and served over rice.

Provided by Jessica Hawn

Categories     Eggplant Recipes

Time 40m

Yield 6

Number Of Ingredients 21

1 medium eggplant
2 tablespoons sweet curry powder
1 teaspoon ground coriander
1 teaspoon garam masala
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil, or as needed
1 small onion, minced
1 clove garlic, minced
2 medium tomatoes, chopped, or more to taste
1 (15 ounce) can black beans, rinsed and drained
½ cup sliced scallions, divided
½ cup chopped fresh cilantro
1 cup beef stock, or more as needed
2 cups beef stock
¼ cup sliced scallions
1 teaspoon ground ginger
1 cup rice
1 pinch kosher salt

Steps:

  • Partially skin eggplant and cut into cubes; set aside.
  • Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
  • Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.
  • Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.
  • Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.
  • Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.
  • Serve stew over cooked rice.

Nutrition Facts : Calories 270.4 calories, Carbohydrate 49.4 g, Fat 4 g, Fiber 10.9 g, Protein 10.7 g, SaturatedFat 0.7 g, Sodium 394.8 mg, Sugar 5.7 g

EGGPLANT STEAKS WITH CHINESE BLACK BEAN SAUCE



Eggplant Steaks With Chinese Black Bean Sauce image

Provided by Molly O'Neill

Categories     side dish

Time 1h15m

Yield Four servings

Number Of Ingredients 8

2 large eggplants, cut into 1/2-inch-thick rounds
1 tablespoon salt
1 teaspoon olive oil
1 cup rich fowl glaze (see recipe)
2 tablespoons minced fermented black beans (available in some Asian markets)
1 tablespoon oyster sauce
Freshly ground pepper to taste
1/3 cup thinly sliced scallions, green part only

Steps:

  • Place the eggplant rounds on a double thickness of paper towels and sprinkle them with the salt. Let stand for 1 hour. Pat the eggplant dry. Heat the olive oil in a large skillet, preferably cast iron. Add the eggplant rounds in batches, cooking until they are blackened on both sides, about 3 to 4 minutes. Set aside.
  • Heat the glaze in a medium-size saucepan. Whisk in the black beans, oyster sauce and pepper. Cook until the sauce is reduced to 1/2 cup. Place the eggplant rounds on a broiler pan and brush the tops generously with the black bean sauce and broil about 1 minute. Turn and brush the other side of each round with the sauce. Broil about 1 minute. Divide the eggplant among 4 plates and top with any remaining sauce. Sprinkle with scallions and serve immediately.

Tips:

  • Choose ripe eggplants: Look for eggplants that are firm and have a deep purple color. Avoid eggplants that are bruised or have blemishes.
  • Cut the eggplants into small cubes: This will help them cook evenly and absorb the flavors of the other ingredients.
  • Soak the black beans overnight: This will help them soften and cook more quickly.
  • Use a variety of vegetables: In addition to eggplants and black beans, this stew can also include other vegetables such as bell peppers, onions, corn, and tomatoes.
  • Season the stew to your taste: Add salt, pepper, and other spices to taste.
  • Serve the stew with rice or tortillas: This will help to soak up the delicious sauce.

Conclusion:

Eggplant and black bean stew is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be customized to your liking. With its combination of flavors and textures, this stew is sure to be a hit with everyone at your table.

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