Baked Adzuki Beans With Eggplant And Tomatoes Recipes

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BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES



Baked Adzuki Beans With Eggplant and Tomatoes image

This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.

Provided by FlemishMinx

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 cup dried adzuki beans
1 bouquet garni (thyme, parsley, and bayleaf)
2 small eggplants, unpeeled,and cut in 1 inch cubes
kosher salt or sea salt
6 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 1/2 cups canned chopped tomatoes
1 cup chicken stock (or 1 bouillon cube dissolved in 1 cup water)
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
salt and pepper, to taste
4 tablespoons fresh basil, shredded
1/2 cup fresh grated parmesan cheese

Steps:

  • Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
  • Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
  • Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
  • Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
  • Pre-heat oven to 375°F.
  • In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
  • When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
  • In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
  • Add in the garlic and continue to saute 1 minute.
  • Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
  • Add the beans and the basil to the baking dish, and mix everything well.
  • Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
  • Serve immediately.

Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6

TOMATO EGGPLANT BAKE



Tomato Eggplant Bake image

Cheesy and delicious, this casserole features a crisp crumb topping. It's a good meatless entree for a summer-time meal.-Faye Wortman, Evansville, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
Salt to taste
1 large tomato, sliced
1 medium onion, sliced
6 tablespoons butter, melted, divided
1/2 teaspoon dried basil
1/2 cup dry bread crumbs
4 slices mozzarella cheese, cut into thirds
2 tablespoons grated Parmesan cheese

Steps:

  • Place eggplant slices in a colander over a plate; sprinkle with salt and toss. Let stand 30 minutes. Rinse and drain well. , Preheat oven to 450°. Layer eggplant, tomato and onion in a lightly greased 13x9-in. baking dish. Drizzle with 4 tablespoons butter; sprinkle with basil. Cover and bake 20 minutes. , Toss bread crumbs and remaining butter. Arrange mozzarella cheese over vegetables; sprinkle with crumb mixture and Parmesan cheese. Bake, uncovered, for 10 minutes or until cheese is bubbly.

Nutrition Facts : Calories 245 calories, Fat 18g fat (11g saturated fat), Cholesterol 49mg cholesterol, Sodium 318mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

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