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How to Make Quick and Hearty Eggplant Stew - A Step-by-Step Guide

When it comes to hearty and nutritious meals, a good stew can be a go-to option for many home cooks. And if you're looking for a delicious and satisfying stew recipe, then you're in luck! Our Quick and Hearty Eggplant Stew is not only easy to prepare, but it's also packed full of flavor and wholesome ingredients to keep you feeling satisfied and nourished.

This stew is perfect for those looking to incorporate more vegetables into their diet, as eggplant takes center stage in this reci...

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Ingredients

  • 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
  • 2 cups beef stock
  • ¼ cup sliced scallions
  • 1 teaspoon ground ginger
  • 1 cup rice
  • 1 pinch kosher salt

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    270 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 395mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 11g
    • Total Sugars: 6g
    • Protein: 11g
    • Vitamin C: 22mg
    • Calcium: 87mg
    • Iron: 5mg
    • Potassium: 760mg

    Categories

    Hearty recipes
    Vegetarian recipes
    Easy recipes
    Comfort food recipes
    Stew recipes