I love eggplant and I love Kidney beans so what can be easier than to make this simple but delicious eggplant and Kidney bean stew?
This stew is even more flavorful and satisfying when served over mashed potatoes. Bean, eggplant and potato combo is so comforting and makes a perfect meal when the temperature outside starts to drop. You can make this recipe as a meal prep and enjoy it throughout the week.
If using dried beans cook them first.
Heat oil in a large shallow pan over medium heat. Throw in cumin seeds. After they become fragrant add onion and cook until soft and translucent. Then add garlic and stir for a minute.
Now add diced eggplant and cook for another 2-3 minutes. Finally stir in diced tomatoes, tomato paste, salt, herbs and spices. Cook for 5 minutes.
Pour vegetable stock and let everything simmer for 15 minutes.
In 15 minutes add cooked beans and simmer for another 5 minutes until all the flavors combine.
Serve with side dish of your choice.
PrintEggplant and Kidney Bean Stew
Hearty and comforting eggplant and Kidney bean stew.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main course
- Cuisine: International, Vegan
Ingredients
Scale
- 1 C dried Kidney beans
- 2 medium eggplant (500g/1lb), diced
- 1 tsp cumin seeds
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium tomatoes, peeled and diced
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 1/2 C vegetable stock or water
- salt and black pepper to taste
- oil for cooking
Instructions
- If using dried beans cook them first.
- Heat oil in a large shallow pan over medium heat. Throw in cumin seeds. After they become fragrant add onion and cook until soft and translucent. Then add garlic and stir for a minute.
- Now add diced eggplant and cook for another 2-3 minutes. Finally stir in diced tomatoes, tomato paste, salt, herbs and spices. Cook for 5 minutes.
- Pour vegetable stock and let everything simmer for 15 minutes.
- In 15 minutes add cooked beans and simmer for another 5 minutes until all the flavors combine.
- Serve with side dish of your choice.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 254
- Sugar: 9.2g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Carbohydrates: 43.7g
- Fiber: 13.5g
- Protein: 13.2g
- Cholesterol: 0mg
Didn’t expect this combo to be so delicious! Suuuper yummy with mashed potatoes.
Yay! I’m glad you liked it!
Beautiful recipe,,,,, goes nicely with the mashed potatoes,,,,Lovely site that you have,,,,, thank you,,,,,,
Thank you for your feedback!
Great recipe! I fried the eggplant first and it worked out really well.
Hi Rose!
Thanks for your comment! I’m glad you enjoyed it 🙂
This looks just what I am looking for and I have my red kidney beans soaking now.
I noticed you are from Ukraine.. I hope that you and your family are doing OK in this awful tragedy that has overwhelmed your country.
Thank you, Emilia!
We loved this dish! I had to use ground cumin and semi-crushed coriander but it was a perfect autumn dish with mashed potatoes. As an earlier person said – we hope you and yours are okay and we feel terrible for what the Ukraine is going through right now.
Hi Peter!
Thank you for your support. I’m glad you liked the recipe 🙂
This looks great! I have 3 eggplants in the fridge and want to make this. How many cups of eggplant make up 2 medium sized ones?
2 medium eggplants yield about 4–5 cups diced.