![eggplant stew over rice](https://cdn.statically.io/img/www.allrecipes.com/thmb/ox7m_skspv6sG1L1bldHVh2Y_hk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/283712-Quick-and-Hearty-Eggplant-Stew-Angie-Fuller-4x-737dd6e14a6941388e9e46bbbd6df417.jpg)
Ingredients
Stew:
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1 medium eggplant
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2 tablespoons sweet curry powder
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1 teaspoon ground coriander
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1 teaspoon garam masala
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½ teaspoon ground cumin
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½ teaspoon garlic powder
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¼ teaspoon cayenne pepper
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salt and ground black pepper to taste
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1 tablespoon olive oil, or as needed
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1 small onion, minced
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1 clove garlic, minced
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2 medium tomatoes, chopped, or more to taste
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1 (15 ounce) can black beans, rinsed and drained
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½ cup sliced scallions, divided
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½ cup chopped fresh cilantro
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1 cup beef stock, or more as needed
Rice:
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2 cups beef stock
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¼ cup sliced scallions
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1 teaspoon ground ginger
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1 cup rice
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1 pinch kosher salt
Directions
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Partially skin eggplant and cut into cubes; set aside.
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Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.
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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.
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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.
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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.
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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.
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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 | 21% |
Vitamin C 22mg | 24% |
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.