Eggplant, Rice and Beans

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 134.1
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 321.2 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 6.9 g
  • Protein: 5.8 g

View full nutritional breakdown of Eggplant, Rice and Beans calories by ingredient
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Number of Servings: 8


    Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4
    Del Monte Diced Tomatoes, No Salt Added, 1.5 cup
    Brown Rice, long grain, 1 cup
    Beans, black, 2 cup
    Garlic, 2 clove
    Onions, raw, 1 medium (2-1/2" dia)
    Pepper, black, 1/2 tbsp
    Salt, 1 tsp
    Pepper, red or cayenne, 1 tsp
    1 TBSP Extra Virgin Olive oil
    2 C water


Peel and cube eggplant, chop onion and garlic, saute in large skillet with 1 TBSP olive oil. Add tomatoes, rice, salt, pepper and 2 cups water. Cover and simmer until rice is cooked. Add cooked black beans. Add Cayenne or Red pepper to taste. Cover and simmer until beans are heated. Makes 8 one cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user GRACEFULAGER.

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