Name: Quick and Hearty Eggplant Stew
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Eggplant - 1 medium; Sweet curry powder - 2 tablespoons; Ground coriander - 1 teaspoon; Garam masala - 1 teaspoon; Ground cumin - ½ teaspoon; Garlic powder - ½ teaspoon; Cayenne pepper - ¼ teaspoon; Salt and ground black pepper to taste - ¼ teaspoon; Olive oil, or as needed - 1 tablespoon; Onion, minced - 1 small; Garlic, minced - 1 clove; Tomatoes, chopped, or more to taste - 2 medium; Black beans, rinsed and drained - 1 (15 ounce) can; Sliced scallions, divided - ½ cup; Chopped fresh cilantro - ½ cup; Beef stock, or more as needed - 1 cup; Beef stock - 2 cups; Sliced scallions - ¼ cup; Ground ginger - 1 teaspoon; Rice - 1 cup; Kosher salt - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Quick and Hearty Eggplant Stew

1. Eggplant - 1 medium

2. Sweet curry powder - 2 tablespoons

3. Ground coriander - 1 teaspoon

4. Garam masala - 1 teaspoon

5. Ground cumin - ½ teaspoon

6. Garlic powder - ½ teaspoon

7. Cayenne pepper - ¼ teaspoon

8. Salt and ground black pepper to taste - ¼ teaspoon

9. Olive oil, or as needed - 1 tablespoon

10. Onion, minced - 1 small

11. Garlic, minced - 1 clove

12. Tomatoes, chopped, or more to taste - 2 medium

13. Black beans, rinsed and drained - 1 (15 ounce) can

14. Sliced scallions, divided - ½ cup

15. Chopped fresh cilantro - ½ cup

16. Beef stock, or more as needed - 1 cup

17. Beef stock - 2 cups

18. Sliced scallions - ¼ cup

19. Ground ginger - 1 teaspoon

20. Rice - 1 cup

21. Kosher salt - 1 pinch

How to cook deliciously - Quick and Hearty Eggplant Stew

1. Stage

Partially skin eggplant and cut into cubes; set aside.

2. Stage

Mix curry powder, coriander, garam masala, cumin, garlic powder, cayenne, salt, and pepper together in a small bowl; set aside.

3. Stage

Start rice: bring beef stock, scallions, and ginger to a boil in a saucepan. Stir in rice and kosher salt. Cover, reduce heat to low, and simmer until tender, 10 to 15 minutes.

4. Stage

Continue with stew: coat the bottom of a heavy pan with oil. Add onion and garlic and warm over medium heat until aromatic, 3 to 5 minutes.

5. Stage

Stir eggplant into the onion mixture; cover and cook, stirring occasionally, for about 6 minutes. Remove cover and stir in tomatoes; simmer, stirring occasionally, for about 5 minutes. Stir in black beans and 1/2 of the scallions; the stew should be pretty thick at this point because of the tomatoes.

6. Stage

Add 1 cup beef stock and stir in spice mix. Boil, stirring occasionally, for several minutes. Add up to 1 cup more beef stock as the stew cooks down to get the thickness you desire. About 1 minute before serving, stir in cilantro and remaining scallions to add flavor throughout.

7. Stage

Serve stew over cooked rice.