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


Servings: 4 persons
  • 300 g
    brown rice
  • 2
    eggplants diced (large, see image)
  • 1
  • 2 cloves
    garlic shredded
  • 1 tsp
  • 1 tsp
  • spicy peppers shredded (fresh), to taste
  • 4 tbsp
  • 1 can(s)
    black beans 400g
  • 5
    spring onions chopped into rings
  • 3 tbsp
    fresh parsley finely chopped
  • optional



  1. Prepare the rice according to the packaging


  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.


  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.

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