Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 89.1
Total Fat 3.7 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 34.5 mg
Potassium 307.9 mg
Total Carbohydrate 12.1 g
Dietary Fiber 4.1 g
Sugars 0.6 g
Protein 3.2 g
Vitamin A 11.8 %
Vitamin B-12 0.0 %
Vitamin B-6 7.2 %
Vitamin C 37.1 %
Vitamin D 0.0 %
Vitamin E 3.0 %
Calcium 2.4 %
Copper 5.8 %
Folate 13.0 %
Iron 5.5 %
Magnesium 7.5 %
Manganese 12.5 %
Niacin 3.7 %
Pantothenic Acid 2.8 %
Phosphorus 5.9 %
Riboflavin 3.1 %
Selenium 1.1 %
Thiamin 7.5 %
Zinc 2.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Eggplant with Black Beans

View the full Eggplant with Black Beans Recipe & Instructions
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Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Eggplant with Black Beans

30 calories of Olive Oil, (0.25 tbsp)

30 calories of Beans, black, (0.13 cup)

15 calories of Eggplant, fresh, (0.13 eggplant, peeled (yield from 1-1/4 lb))

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

4 calories of Canned Tomatoes, (0.13 can)

2 calories of Peppers, sweet, red, fresh, (0.06 cup, chopped)

2 calories of Garlic, (0.38 cloves)

0 calories of Zucchini, baby, (0.13 large)

Nutrition & Calorie Comments  

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. :)
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!
Delicious! I started adding canned Tyson chicken to get some more protein with this meal and it is great. My husband even loves it.
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!
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!!
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!
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!
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!!!)
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!