Vegetarian Bean, Rice & Eggplant Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups instant or pre-cooked brown rice1 cup onion, diced1/4 tsp. black pepper1/4 tsp. turmeric1 small eggplant1 cup plain yogurt1 large tomato, diced1 can navy beans (15 oz.)1 can garbanzo beans (15 oz.)1 Tbsp. olive oil2 tsp. garlic, minced1/2 tsp. salt4 cups vegetable broth
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.
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.
Nutritional Info 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
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