EGGPLANT AND BEANS RECIPE RECIPES

MOROCCAN EGGPLANT WITH GARBANZO BEANS RECIPE - FOOD.COM

Moroccan Eggplant With Garbanzo Beans Recipe - Food.com image

This vegetarian dish is full of flavor, substantial, and makes a complete nutritious meal high in protein. The blended spices of garam masala make this dish rich tasting without being high in fat, and can be easily found in the spice section of your favorite market. From The World's Healthiest Foods website.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable broth
1 large onion, sliced thin
5 garlic cloves, pressed
1 medium red bell pepper, cut in 1-inch squares
1 medium eggplant, cubed
1 pinch red pepper flakes
2 teaspoons turmeric
1/2 teaspoon garam masala
1 (15 ounce) can garbanzo beans
1 (15 ounce) can lentils, drained
1/2 cup tomato sauce
1 1/4 cups vegetable broth
1/2 cup raisins
salt and pepper
1 tablespoon cilantro, chopped

Steps:

Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
Stir to mix well for a minute, and add broth and tomato sauce.
Stir again to mix.
Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
Add garbanzo beans, lentils, red chili flakes, and raisins.
Simmer for another 5 minutes.
Season with salt and pepper.
Serve sprinkled with chopped cilantro.

Nutrition Facts : Calories 378.4, FatContent 2.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 489.1, CarbohydrateContent 76.6, FiberContent 20.5, SugarContent 20.1, ProteinContent 18.2

SLOW COOKER EGGPLANT-AND-WHITE BEAN RAGOUT RECIPE ...

Slow Cooker Eggplant-And-White Bean Ragout Recipe ... image

Hearty and filling, this is vegetarian comfort food. Tossing the eggplant with salt draws out excess moisture from the vegetable, making it less bitter and more firm upon cooking. To make this recipe gluten free, sub rice or gluten-free pasta for the couscous. Garnish with additional chopped flat-leaf parsley or basil, if desired.

Provided by Cooking Light

Total Time 335 minutes

Yield Serves 4 (serving size: 3/4 cup couscous, 1 1/4 cups ragout)

Number Of Ingredients 15

Ingredients

1 (1 1/2-pound) eggplant, peeled and cut into 3/4-inch cubes
1 1/4 teaspoons kosher salt
1 (8.5-ounce) jar sun-dried tomatoes in olive oil
3 garlic cloves, minced (about 1 tablespoon)
1 medium-sized yellow onion, minced (about 1 cup)
1 medium-sized green bell pepper, chopped (about 1 cup)
2 (15.5-ounce) cans unsalted cannellini beans, drained and rinsed
1/2 cup unsalted vegetable stock
1 tablespoon unsalted tomato paste
2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
2 tablespoons chopped fresh flat-leaf parsley or basil
1 tablespoon balsamic or red wine vinegar
3 cups hot cooked whole-wheat couscous
Crushed red pepper (optional)

Steps:

Toss together the eggplant and 1/2 teaspoon of the salt, and let drain in a colander 10 minutes. Rinse; pat dry. Drain the tomatoes, reserving the oil. Chop the tomatoes to equal 1/2 cup; reserve the remaining tomatoes for another use. Place 2 tablespoons of the oil from the tomatoes in a large nonstick skillet, and heat over medium-high. Add the eggplant, and cook, stirring often, until browned on all sides, about 5 minutes. Add the garlic, onion, and bell pepper, and cook, stirring often, 2 minutes. Place the eggplant mixture in a 5- to 6-quart slow cooker. Add the 1/2 cup chopped tomatoes, beans, stock, tomato paste, thyme, black pepper, and remaining 3/4 teaspoon salt, and stir to combine. Cover and cook on LOW until the eggplant is very tender, about 5 hours. Turn off the slow cooker, and stir in the parsley and vinegar. Divide the couscous among 4 plates. Serve the ragout over the couscous. Sprinkle with the crushed red pepper, if desired. Multicooker Directions: Complete Steps 1 and 2. in step 3, place the eggplant mixture in the inner pot of a 6-quart multicooker. Stir in the 1/2 cup chopped tomatoes, beans, stock, tomato paste, thyme, black pepper, and remaining 3/4 teaspoon salt. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the eggplant is very tender, about 5 hours. Turn off the cooker. Stir in the parsley and vinegar. Finish Step 3.

Nutrition Facts : Calories 498, CarbohydrateContent 85 g, FatContent 11 g, FiberContent 20 g, ProteinContent 20 g, SaturatedFatContent 1 g, SodiumContent 524 mg, SugarContent 11 g, UnsaturatedFatContent 9 g

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