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eggplant & black bean casserole

(1 rating)
BrnJune avatar
Recipe by
Brenda Forbes
@BrnJune
Red Rock, TX

This is a good low cholesterol casserole. (It has only 230 calories per serving; 10 grams of protein; and the dietary fiber is 12.1 grams.) It is supposed to be a side-dish but I've used it as a vegetable-type stew.

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For eggplant & black bean casserole

  • 4 tsp
    canola oil
  • 1 1/2 tsp
    cumin seeds
  • 1 1/2 tsp
    fennel seed
  • 1/2 tsp
    whole black peppercorns, cracked
  • 1 md
    onion, chopped
  • 1 clove
    garlic, chopped
  • 2 tsp
    dry mustard
  • 1 tsp
    chili pepper flakes
  • 1 tsp
    turmeric, or curry powder
  • 1 tsp
    salt
  • 3/4 lb
    eggplant, cut into 2 x 1/2 inch pieces
  • 1 1/2 c
    italian style peeled tomatoes, coarsely chopped
  • 1 lb
    canned black beans, rinsed and drained
  • 2 Tbsp
    cilantro, chopped

How To Make eggplant & black bean casserole

  • 1
    Heat oil in a heavy, large skillet or dutch oven over high heat.
  • 2
    Cook cumin seed 15 seconds or until dark brown. Stir in fennel and pepper. Immediately add onions and garlic; reduce heat to medium high and saute 5 minutes or until onions and garlic are golden.
  • 3
    Stir in next 4 ingredients. Add eggplant and reduce heat to medium. Cook 5 minutes, stirring occasionally, until eggplant softens. Stir in tomatoes and simmer 5 minutes, stirring constantly until tomatoes are hot. Stir in black beans. Reduce heat to low and simmer 5 minutes or until sauce thickens. Sprinkle with cilantro and serve.
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