Recipes Fruits and Vegetables Vegetables Eggplant Quick and Hearty Eggplant Stew 5.0 (1) 1 Review 2 Photos This eggplant stew is simmered with tummy-warming Indian spices and served over rice. Recipe by Ophie511 Published on August 29, 2011 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 15 mins Cook Time: 25 mins Total Time: 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients Stew: 1 medium eggplant 2 tablespoons sweet curry powder 1 teaspoon ground coriander 1 teaspoon garam masala ½ teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon cayenne pepper salt and ground black pepper to taste 1 tablespoon olive oil, or as needed 1 small onion, minced 1 clove garlic, minced 2 medium tomatoes, chopped, or more to taste 1 (15 ounce) can black beans, rinsed and drained ½ cup sliced scallions, divided ½ cup chopped fresh cilantro 1 cup beef stock, or more as needed Rice: 2 cups beef stock ¼ cup sliced scallions 1 teaspoon ground ginger 1 cup rice 1 pinch kosher salt Directions Partially skin eggplant and cut into cubes; set aside. Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside. Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes. Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes. Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes. Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout. Serve stew over cooked rice. I Made It Print Nutrition Facts (per serving) 270 Calories 4g Fat 49g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 270 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 4% Sodium 395mg 17% Total Carbohydrate 49g 18% Dietary Fiber 11g 39% Total Sugars 6g Protein 11g Vitamin C 22mg 109% Calcium 87mg 7% Iron 5mg 25% Potassium 760mg 16% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved