Name: Quick and Hearty Eggplant Stew
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 medium eggplant; 2 tablespoons sweet curry powder; 1 teaspoon ground coriander; 1 teaspoon garam masala; 0.5 teaspoon ground cumin; 0.5 teaspoon garlic powder; 0.25 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; 0.5 cup sliced scallions, divided; 0.5 cup chopped fresh cilantro; 1 cup beef stock, or more as needed; 2 cups beef stock; 0.25 cup sliced scallions; 1 teaspoon ground ginger; 1 cup rice; 1 pinch kosher salt

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.

Nutrition Facts (per serving)

270	Calories
4g	Fat
49g	Carbs
11g	Protein

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.