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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.0
  • Total Fat: 5.5 g
  • Cholesterol: 3.8 mg
  • Sodium: 280.7 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 11.6 g
  • Protein: 12.1 g

View full nutritional breakdown of Vegetarian Bean, Rice & Eggplant Casserole calories by ingredient
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Vegetarian Bean, Rice & Eggplant Casserole

Submitted by: UNCLE_BENS

Introduction

You don't have to be a vegetarian to love this dish! Eggplant and beans blend with yogurt, spices and rice to become a savory delight. You don't have to be a vegetarian to love this dish! Eggplant and beans blend with yogurt, spices and rice to become a savory delight.
Number of Servings: 4

Ingredients

    2 cups instant or pre-cooked brown rice
    1 cup onion, diced
    1/4 tsp. black pepper
    1/4 tsp. turmeric
    1 small eggplant
    1 cup plain yogurt
    1 large tomato, diced
    1 can navy beans (15 oz.)
    1 can garbanzo beans (15 oz.)
    1 Tbsp. olive oil
    2 tsp. garlic, minced
    1/2 tsp. salt
    4 cups vegetable broth

Directions

In a saucepan, sauté the onion in the oil until it has lightly browned. Add the garlic, salt, pepper and turmeric. Add rice and broth, bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
While the rice is cooking, peel and cut the eggplant into 1/4-inch slices. Sprinkle with salt and set aside for about 10 minutes. Rinse and pat dry.
Lightly salt the eggplant and spray with oil. Brown both sides in a hot skillet, set aside.
Once the rice is cooked, mix in yogurt and transfer mixture to a large shallow casserole dish.
Spread the navy and garbanzo beans over the rice and then top with layer of eggplant and chopped tomatoes.
Bake uncovered in a preheated 350 degrees F oven for about 20 minutes.






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Member Ratings For This Recipe



  • 0 of 1 people found this review helpful
    try - 2/28/14

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  • We make this regularly,sometimes adding zucchini or other vegetables. Great basic meal that can be spiced many ways. Try it with lots of garlic, chinese 5 spice, a tsp of brown sugar and soy sauce or miso for a great chinese style dish, also mexican and italian spicings are good. - 2/27/14

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  • 0 of 1 people found this review helpful
    is the rice suppose to stay a little crunchy I used a different brand added extra water at the beginning and cooked for about 1 hour. it is not like undercooked white rice but it was a little nutty instead of the completely soft white rice that I am use to. - 2/27/14

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  • 0 of 4 people found this review helpful
    This sounds soo good,will try soon,I love vegie dishes!!! - 2/23/14

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  • Very Good
    0 of 3 people found this review helpful
    Loved it...........
    Thank You. - 2/21/14

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  • 0 of 4 people found this review helpful
    reciepe says to sprinkle with salt and then to salt while cooking? do you do both? - 2/21/14

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