Eggplant with Black Beans

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.1
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.5 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Eggplant with Black Beans calories by ingredient
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Submitted by: NMCDEE
Eggplant with Black Beans

Introduction

I love eggplant, zicchini, peppers with a lot of spice. To add some body, black beans make this great vegetarian dish delicious! Serve over rice/pasta, top with parmesan cheese and/or sour cream. Tastes epecially good the second day, flavours mingled. I love eggplant, zicchini, peppers with a lot of spice. To add some body, black beans make this great vegetarian dish delicious! Serve over rice/pasta, top with parmesan cheese and/or sour cream. Tastes epecially good the second day, flavours mingled.
Number of Servings: 8

Ingredients

    2 Tbsp Olive Oil
    1 eggplant peeled and chopped
    1 medium Zucchini chopped
    1/2 C Red Pepper, chopped
    1 medium Onion, chopped
    3 cloves Garlic, minced
    1 can tomatoes
    1 can Black Beans
    1Tbsp chili powder
    1 tsp dried Chili Peppers
    Salt/Pepper to taste

Directions

In a large saucepan, add olive oil. Sautee eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixure. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper.

Serve warm topped with parmesan cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user NMCDEE.





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  • Incredible!
    6 of 6 people found this review helpful
    I bought an eggplant because I read they were very high in fiber. I wasn't quite sure how I wanted to use it and then I found this recipe. Wow! Loved it. I don't feel guilty eating it and it tastes great. (I really think I am a closet vegetarian....and this comes from a butcher's daughter!!!) - 2/11/08

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  • Very Good
    4 of 4 people found this review helpful
    Good recipe. I added an extra can of diced tomatoes w/chilis and served over brown rice. - 1/5/10

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  • Good
    3 of 4 people found this review helpful
    It was good, but 1 tbsp is WAY TOO MUCH chili powder, thank goodness I left out the crushed red pepper. I will try it again with a little bit of chicken, per my husbands request and about 1/2 the chili powder. - 1/3/10

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it, making it again today - 10/10/09

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  • 1 of 1 people found this review helpful
    This was very good. Nice way to get a variety of veggies in a meal! - 10/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    Really good, I doubled up the servings and had with a cup of brown rice for lunches for almost a week. It was so good reheated. - 6/10/08

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  • Incredible!
    1 of 1 people found this review helpful
    Colourful, spicy and tasty! I loved this and would make it again. Thanks for sharing! - 2/11/08

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  • Yowza! Had an eggplant from the Farmer's Market on Saturday (today) that was at its peak. Found this using SparkRecipes app. Simply wonderful! Had lots of cherry tom's on hand so used 1 c of those, 3 tbsp tomato sauce and 6 oz H2O instead of canned.
    And NOT too much Chili Powder and chilies for - 9/1/15

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  • I don't usually like zucchini & had never had eggplant, so this recipe was huge step for me. I used a little less chili powder, added celery & mushrooms. Had it over brown/wild rice mix. I loved it! Great recipe and I'll be making this again. - 8/4/15

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  • This was a great use of eggplant. I always by and try new vegetables with my young children. So I went to Sparks to look up a recipe for eggplant and found this. I did make some changes. I used six large banana peppers and no zucchini. I only used a half a teaspoon of chili powder, no crushed red pe - 7/16/15

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  • Trying to get more vegetables in my diet and so wanted to experiment with eggplant. The recipe was excellent. - 8/23/13

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  • I had to sub mushrooms for the zucchini because I had them on hand, but Yum! - 3/16/13

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  • Very Good!! I used tomatoes with jalapenos. I love eggplant and glad to have a new recipe. Will definitly make again. - 1/22/13

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  • I'm going to make this tonight, looks great & I have all ingredients in the house. I'm going to put it over spaghetti squash! - 1/14/13

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  • Nice! Thanks for the great recipe. I love the chili kick -- it's not too much, I added a dash of tabasco to mine too :) but I also used 3 zucchini (I had them in the house) so it needed more seasoning. - 10/21/12

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  • With everything ready in the garden I could use fresh veggies. Made this recipe exactly as specified. I found it to be bland & ended up doubling the chili powder, adding cumin and cilantro to make it palatable. I love the fresh veggies and I love black beans but the combination needed some punch. - 10/16/12

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  • This recipe looked good. I swapped 3 Asian eggplants for the one globe-type eggplant. Easy to make and tasty. - 9/8/12

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  • This recipe is terrific!!! I have a new favorite :) - 7/14/12

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  • This was an excellent recipe, and very quick to make. I added a green pepper, some mushrooms and more spice. It turned out pretty thick so I served it over brown rice. Fantastic! - 10/20/11

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  • I didnt have zucchini but it turned out good :) - 9/19/11

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  • I've had eggplant go bad on many an occasion. Planned to specifically make it right away. It was great! I paid some attention to the reviewers that felt that there was too much chili powder and reduced the amount. I will top it with the sour cream when I heat leftovers. - 9/1/11

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  • Very Good! Loved the Black Beans with the Egg Plant. Used a combination of chili powder and smoked paprika for seasoning. Didn't have any zuchini. Will make again. Thanks! - 8/23/11

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  • great as leftovers too! - 8/12/11

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  • I made this tonight, and it was great! Like others, I used 2 cans of rotel. I think next time I might also add in some mushrooms. Yum! - 7/26/11

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  • I loved it!! I added a can of mild rotel because I didn't have any chilli powder. - 7/25/11

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  • Great dish, really enjoyed making this. - 7/17/11

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  • Not a huge eggplant fan so was looking for ways to use it with other ingredients. Really liked the flavor of the combination of veggies and beans. Had as a side dish but will definitely try with chicken or over brown rice as a meal. I modified the quantities a bit and cut the oil in 1/2. - 5/23/11

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  • I hate when I can't tell what the size of a serving should be - assumed 1 cup - got 7. Added a T of cumin and topped it with a quarter cup of FF Greek yogurt and had it over brown rice. Very tasty and filling. - 4/10/11

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  • I found this while hunting for a black bean side dish, and it's definitely a keeper, with grated asiago on top! We like spice, so we used diced tomatoes w/ green chilies and a whole poblano pepper for the heat, but cut the chili powder to 1/2 tsp. I agree that 1T chili powder is way too much! - 2/25/11

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  • I put logged this in on today's dinner & I'm excited to try it. I've NEVER cooked eggplant before. I will be adding some chicken to the dish, so I can increase my protein. :) - 1/18/11

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  • This also makes a great side dish for a bit of roast chicken. A nice dollop of fat-free sour cream or low-fat cream cheese makes an alternative to parmsean. Very versatile, too, as you can add any other veg that may be languising in the crisper... Will definitely make again! - 1/16/11

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  • Delicious! I started adding canned Tyson chicken to get some more protein with this meal and it is great. My husband even loves it. - 11/7/10

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  • This was AMAZING!!!! I didn't have any zucchini, so I just left it out. I used a big can of crushed tomatoes, and instead of chili flakes, I added a seeded fresh jalapeno. Also, I had some leeks, so I used those instead of the onions. I will DEFINITELY keep this in my recipe file!!! - 10/26/10

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  • This is almost a ratatouille with a Mexican twist. The beans are a great addition! - 10/7/10

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  • awesome. thanks to everyone for the great feedback and changes. I like it hot so I added more hot peppers - 9/11/10

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  • Really liked this recipe. I added fresh basil as I thought it was missing a little something :-) I also added 1 cup of corn that I had left. The entire family enjoyed. I served it on kamut pasta for extra fibers. Enjoy! - 8/13/10

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  • So great...the flavor is enticing! - 8/11/10

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  • This was great. I kept the chili powder, but took out the peppers. My family didn't even know it was completely vegetarian! They ate it up! - 6/28/10

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  • Yummmm! Amazing! Will definitely make again. - 3/25/10

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  • Nice combinaiton. Might want more chile powder (but we like it HOT). We cooked the black beans from 'scratch" - using dry beans which we cooked in a slow cooker with extra onions. GREAT! - 3/2/10

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  • Thank you so much! I will definitely be trying this. I decided to become a vegan & bought a variety of fruits/vegs, but I then got sick. I have been in the bed and some of my stuff is starting to go bad. I don't want to waste that eggplant b/c it's not cheap! Thank you! - 2/19/10

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  • Nourishing and warming and so easy. Will definitely make it again. - 1/28/10

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  • This was very good. DH and I both liked it but without the hot stuff! We cannot eat spicy food. I used Mrs. Dash Original Blend and Black Pepper instead and it came it out quite good.
    - 1/3/10

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  • I thought I'd like this, and was suprised that me & my DH (he complimented me on this!!! And he is a meat & potatoes kind of guy) LOVE it. Great dish & so healthy!! A keeper for sure. Will try it with some chunks of chicken when we need more protein in our meal. Thanks so much for sharing!! - 6/3/09

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  • Incredible!
    0 of 1 people found this review helpful
    Can't wait for fresh eggplant to come to the store. This looks delicious! - 5/5/09

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  • Great flavor and creative use of veggies and beans. My kids even ate this - thank you! - 4/30/09

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  • this was great;. My husband loved it too! I served it as a side with fish. Will definately make it again. - 10/21/08

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  • This was really delish!
    I enjoyed how flavorful it was.
    Hit the spot... great recipe! - 7/31/08

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  • Incredible!
    0 of 1 people found this review helpful
    This was delicious! I reduced the oil by half to reduce the calories, but I think the calorie count listed may be off (too low)... the nutritional information is based on one cup beans, but there's 1 3/4 cups in a can. The sodium seems pretty low too. But I'll definitely make this again! - 5/12/08

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  • This was my first time using eggplant; it was a success. It kept very well in the fridge for lunches at work. - 5/2/08

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  • I didn't know what to expect, because eggplant can be so variable in recipes, but this was delicious! I am also a salt person, and this didn't need any! I will definitely make this again - it's fabulous! - 4/8/08

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  • I made this tonight and my husband and I enjoyed it very much.I will make this again in the future.
    Thank you - 2/14/08

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  • This is really easy and OH! so Good!...I used a tablespoon of Rotel Tomatoes and Chili's and it just added a little extra zest! - 2/11/08

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  • Incredible!
    0 of 1 people found this review helpful
    Made it today -FANTASTIC. The black beans really add to it.I skipped the cheese and didn't miss it a bit. Talk about easy, healthy and flavorful. This one is staying in my recipe box! - 2/8/08

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  • I havent tried this but cant wait...........I love both eggplant & black beans........Thanks in advance , Im sure Im going to love it! - 12/30/07

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  • I added extra lean ground beef for bulk, very tasty! - 12/10/07

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  • I made this dish, but added only .75 tsp of chili powder and omitted the chili flakes because I had young children to feed. I put the cayenne on the table for the adults to add more if they liked. I served it over rice and skipped the parmesan. My husband had it with the cheese. Very filling! - 7/9/07

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  • I absolutely love this recipe! It has been a staple in our meal plan for three weeks now! It is easy to make, super-flavorful, and very low-cal for how darn delicious and filling it is. Thanks for sharing it! - 6/4/07

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  • We skipped the parmesan topping to save calories. Even the kids liked this one, although we used minimal chile powder & no chili peppers. It's almost like a veggie stew or warm salsa. It was something different and enjoyable! - 3/15/07

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