Vegetarian Bean, Rice & Eggplant Casserole

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3.8 of 5 (6)

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

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.

Minutes to Prepare: 35

Minutes to Cook: 20

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.