Eggplant & Black Bean Casserole Recipe

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Eggplant & Black Bean Casserole

Brenda Forbes


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.

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15 Min


25 Min


Stove Top


4 tsp
canola oil
1 1/2 tsp
cumin seeds
1 1/2 tsp
fennel seed
1/2 tsp
whole black peppercorns, cracked
1 medium
onion, chopped
1 clove
garlic, chopped
2 tsp
dry mustard
1 tsp
chili pepper flakes
1 tsp
turmeric, or curry powder
1 tsp
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

Directions Step-By-Step

Heat oil in a heavy, large skillet or dutch oven over high heat.
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.
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.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy