Eggplant & Black Bean Casserole

Eggplant & Black Bean Casserole Recipe

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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.


★★★★★ 1 vote

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

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.

Printable Recipe Card

About Eggplant & Black Bean Casserole

Main Ingredient: Vegetable
Regional Style: Southwestern
Dietary Needs: Vegetarian Low Carb

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