Eggplant And Black Bean Stew Recipes

EGGPLANT STEW RECIPE

Steps:

• Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. Stir in garlic and green onions, cumin, smoked paprika, Italian seasoning, turmeric, thyme, allspice and cook until fragrant.
• Add diced tomatoes, tomato paste, Bragg's liquid aminos, eggplant, butter beans and vegetable broth. Bring to a boil, cover saucepan and reduce to simmer for 20 minutes or until thickened. Serve on a bed of rice or quinoa.

EASY GREEK-STYLE EGGPLANT RECIPE

Steps:

• Heat oven to 400 degrees F.
• Place eggplant cubes in a colander over a large bowl or directly over your sink, and sprinkle with salt. Set aside for 20 minutes or so to allow eggplant to "sweat out" any bitterness. Rinse with water and pat dry.
• In a large braiser, heat 1/4 cup extra virgin olive oil over medium-high until shimmering but not smoking. Add onions, peppers, and chopped carrot. Cook for 2-3 minutes, stirring regularly, then add garlic, bay leaf, spices, and a dash of salt. Cook another minute, stirring until fragrant.
• Now add eggplant, chopped tomato, chickpeas, and reserved chickpea liquid. Stir to combine.
• Bring to a rolling boil for 10 minutes or so. Stir often. Remove from stove top, cover and transfer to oven.
• Cook in oven for 45 minutes until eggplant is fully cooked through to very tender. (While eggplant is braising, be sure to check once or twice to see if more liquid is needed. If so, remove from oven briefly and stir in about 1/2 cup of water at a time.)
• When eggplant is ready, remove from oven and add a generous drizzle of Private Reserve EVOO, garnish with fresh herbs (parsley or mint). Serve hot or at room temperature with a side of Greek yogurt or even Tzatziki sauce and pita bread.

CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE

Steps:

• Heat saucepan on medium high. Add oil, hot but not smoky.
• Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
• Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
• Add chopped onion, cook to soften 2 minutes.
• Add oyster sauce and rice vinegar, mix well.
• Add eggplants and mix well.
• Add red pepper flakes, if using.
• Cook until eggplants and onion are well done.
• Taste and add soy sauce, if needed.
• Garnish with green part of onions.
• Serve with sauce over white rice.

GREEN BEAN, TURNIP AND EGGPLANT STEW

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.

EGGPLANT AND BLACK BEAN STEW

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.

BEAN AND EGGPLANT STEW

Steps:

• Cook beans in 3 1/2 c. of water for 1 1/2 to 2 hrs on the stovetop or possibly 10 to 15 min in a pressure cooker. Reserve cooking liquid. Heat oil ina large soup kettle over medium heat. Saute/fry bay leaves, basil, oregano and onion till onion is soft and translucent/soft. Add in garlic and eggplant and saute/fry for 5 min. Add in remaining ingredients. Cover and simmer, stirring ocasionally, till eggplant is tender. Serve immediately.

BEAN AND EGGPLANT STEW

Steps:

• Cook beans in 3½ cups of water for 3½ to 2 hours on the stovetop or 10 to 15 minutes in a pressure cooker. Reserve cooking liquid. Heat oil in a large soup kettle over medium heat. Sauté bay leaves, basil, oregano and onion until onion is soft and translucent. Add garlic and eggplant and sauté for 5 minutes. Add remaining ingredients. Cover and simmer, stirring ocasionally, until eggplant is tender. Serve immediately.

EGGPLANT & BLACK BEAN CASSEROLE

Steps:

• 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.