Black Beans and Eggplant Rice Dish

This tasty rice dish is full of veggies and easily made with other legumes like chickpeas, red kidney beans and edamame. In fact, we recommend you experiment!
  • Preparation Time: 20 minutes
  • Cooking Time: 8 minutes
  • Total Time: 28 minutes

Ingredients

Servings: 4 persons
  • cups
    brown rice
  • 2
    eggplants diced (large, see image)
  • 1
    lemon
  • 2 cloves
    garlic shredded
  • 1 tsp
    cumin
  • 1 tsp
    coriander
  • spicy peppers shredded (fresh), to taste
  • 4 tbsp
    oil
  • 1 can(s)
    black beans ~14oz
  • 5
    spring onions chopped into rings (green onions are an acceptable substitute)
  • 3 tbsp
    fresh parsley finely chopped
  • optional
    edamame

Instructions

Rice

  1. Prepare the rice according to the packaging

Eggplants

  1. Smear the eggplants with lemon juice. Mix the garlic, spicy peppers, coriander, cumin and salt with 2 tbsp oil. Coat the eggplants with this mix and place these in a hot grill pan until they are a nice golden brown colour and soft.

Beans

  1. Drain and rinse the black beans. Heat up the rest of the oil and saute the spring onions for a bit and then let it cook with a closed lid for about 2 minutes. Toss in the black beans and parsley and mix well. Add salt and pepper to taste.
  2. Done! Serve the rice in wide bowls and layer the bean mix then the eggplants on top.

You may also be interested to taste

lunch Main Course Side Dish

Vegan Macaroni and Cheese

brunch lunch starter

Eggplant Soup

Main Course

Vegan fish sauce

You may also be interested to taste

Main Course

Shawarma spicy rice

Main Course

Stir-Fried Sweet Potatoes and Red Beets with Coconut Milk

lunch starter

Bell pepper soup

Main Course

Asian Sweet Pepper and Cashew Stir-Fry

Top