Best Eggplant And Black Bean Stew Recipes

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EGGPLANT AND BLACK BEAN STEW



Eggplant and Black Bean Stew image

Hearty dinner ready in 40 minutes! Enjoy this delicious stew packed with eggplant, zucchini and black beans.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, cut into 1-inch pieces
2 cups 1-inch pieces eggplant (3/4 pound)
1/2 cup water
1/4 teaspoon salt
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 ounces) black beans, rinsed and drained
Shredded Parmesan cheese, if desired

Steps:

  • Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.

Nutrition Facts : Calories 220, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg

ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Provided by Colu Henry

Categories     dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

KHORESH-E BADEMJOON (PERSIAN LAMB, EGGPLANT AND TOMATO STEW)



Khoresh-e Bademjoon (Persian Lamb, Eggplant and Tomato Stew) image

Bademjoon, sometimes spelled bademjan, is a quintessential summer dish in Iran, and it was a childhood favorite of mine. Fresh lemon juice and ghooreh, or unripe grapes, lighten the stew and lend a particularly tart punch. (Use fresh or frozen ghooreh if you can find either. You could also use pickled ghooreh, but be sure to rinse them well before using to rid them of excess salt.) Those sharp flavors contrast nicely with the soft, comforting texture of the eggplant and tomatoes, which grow silky as they cook down. This dish is particularly delicious with a piece of crunchy tahdig.

Provided by Samin Nosrat

Categories     dinner, meat, soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound boneless lamb shoulder, trimmed and cut into 2-inch cubes
1 heaping teaspoon ground turmeric
Fine sea salt and freshly ground black pepper
6 to 8 Japanese eggplants (about 2 pounds)
5 tablespoons plus 1/4 cup olive oil
1 large yellow onion, thinly sliced
4 small or 2 medium tomatoes (about 2 pounds)
3 tablespoons tomato paste
1/4 teaspoon crumbled saffron threads
1/4 to 1/2 cup freshly squeezed lime juice (from 2 to 4 limes)
1/3 cup fresh or frozen unripe grapes (ghooreh)
Polo Ba Tahdig (Persian Rice With Bread Crust), for serving (see recipe)
Mast-o Khiar (see recipe) or plain yogurt, for serving
Persian liteh or garlic pickles, for serving (optional)
Assorted fresh herbs (such as mint, tarragon and basil), scallions and radishes, for serving (optional)

Steps:

  • In a large bowl, season lamb with turmeric, 1 teaspoon salt and 1/2 teaspoon pepper. Set aside.
  • Peel the eggplants but leave the green skin on the stem end intact. Trim the tips of the stems and make an incomplete lengthwise cut in each eggplant from the bottom, leaving both halves attached at the stem. Place eggplants in a colander set inside a large bowl. Sprinkle with salt and let sit for 30 minutes.
  • In the meantime, set a large Dutch oven or similar pot over medium-high heat. When the pot is hot, add 3 tablespoons oil. When the oil shimmers, add onion and cook, stirring regularly, until softened and browned, 16 to 18 minutes.
  • Add the meat and cook, turning regularly, until it browns evenly on all sides, 8 to 10 minutes. Add 4 cups water and increase heat to high. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
  • In the meantime, rinse the eggplants, dry thoroughly and set aside. Remove stems and halve tomatoes through their cores and set aside. Line a baking sheet with two layers of paper towels and set aside.
  • Set a large frying pan over high heat. When the pan is hot, add 1/4 cup oil and carefully lay eggplants in the pan in a single layer. It's crucial to leave space between each eggplant for steam to escape, so brown in batches if necessary. Reduce heat to medium-high and cook, turning regularly, until eggplants are browned on all sides, 10 to 12 minutes. Remove browned eggplants to lined baking sheet and allow to drain.
  • Use the same pan to brown tomatoes, cut-side down, in remaining 2 tablespoons oil for about 5 minutes. Flip and cook tomatoes on skin side until lightly browned, 1 to 2 minutes, then remove to lined baking sheet.
  • Once the meat has cooked for 1 hour, stir in the tomato paste, saffron and 1/4 cup lime juice. Taste and adjust seasoning with salt and pepper. Carefully arrange the browned eggplants and tomatoes atop the stew and then sprinkle on the young grapes. Allow the stew to come to a boil, then reduce heat to simmer, uncovered, until meat is falling apart and stew is thick and unctuous, about 1 hour. Without jostling the eggplants too much, taste a spoonful or two of the stew. It should be pleasantly tart, so adjust the seasoning with salt and lime juice as needed.
  • Serve hot, with Persian rice and mast-o khiar, as well as pickles, fresh herbs, scallions and radishes, if desired.

EAST AFRICAN EGGPLANT STEW



East African Eggplant Stew image

Make and share this East African Eggplant Stew recipe from Food.com.

Provided by Nate The Chef

Categories     Stew

Time 1h40m

Yield 5-6 serving(s)

Number Of Ingredients 11

2 onions, finely chopped
4 tablespoons vegetable oil
3 medium sized eggplants, diced
2 medium sized potatoes, diced
2 garlic cloves, crushed
1 teaspoon curry powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1 (425 g) can tomatoes
1 tablespoon tomato paste
1 cup water

Steps:

  • Heat the oil in a large pan. cook the onions until soft and golden. Add the eggplant and continue cooking.
  • Add the potatoes. Cook on high heat for several minutes until the eggplant starts to soften, lose volume and shrink in size. Keep stirring to ensure even cooking.
  • Add the crushed garlic to the pan along with curry powder, cayenne pepper and salt. Stir all ingredients thoroughly.
  • Then add the can of tomatoes, tomatoe paste and water. Mix well.
  • Turn down the heat and simer the juices to let the full flavour come out, while stirring occasionally. After about 20 minutes the mixturewill have dried out indicating it is almost ready. Using a fork, prod the potatoes and when they are very soft the dish is ready. If they are not add just the tiniest amount of water.
  • Serve with rice.

Nutrition Facts : Calories 280.5, Fat 11.9, SaturatedFat 1.6, Sodium 509.1, Carbohydrate 42.7, Fiber 15, Sugar 12.9, Protein 6.5

EGGPLANT AND PORK WITH BLACK BEAN GARLIC SAUCE



Eggplant and Pork With Black Bean Garlic Sauce image

I adapted this recipe on Lee Kum Kee's website. It was very tasty, as well as quick and easy - anyone who likes Chinese food would love it! It's not spicy at all. I would recommend adding more sugar next time and/or adding some chili sauce or peppers.

Provided by Reddyrat

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces eggplants, cut into 1/2 " x 2-inch in length pieces
16 ounces ground pork
1 red bell pepper
2 teaspoons cornstarch
2 teaspoons sugar
2 ounces water
2 tablespoons cooking oil (or cooking spray)
4 tablespoons dry sherry (I used chicken broth. You might also use sake)
2 teaspoons minced ginger
4 tablespoons black bean garlic sauce

Steps:

  • Combine water, cornstarch, sugar, sherry/broth and black bean garlic sauce in a small bowl. Mix well and set aside.
  • In a heated pan with oil, brown the pork until well done. Drain. Add in ginger and eggplant and cook for another 4-5 minutes.
  • Add sauce mixture and cook until sauce thickens.
  • Serve with rice.

Nutrition Facts : Calories 421.6, Fat 31.2, SaturatedFat 9.9, Cholesterol 81.8, Sodium 68.5, Carbohydrate 12.2, Fiber 4.5, Sugar 6.1, Protein 20.6

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.

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.

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