Eggplant and Bean Delight

Very tasty and nutritious! They fly off the table with lightning speed! Eggplant with beans is a very bright and rich universal dish. Vegetables are good on their own as a light dinner hot or salad cold. They can also be served with meat, cutlets and poultry.
cook time: 1h 20 min
Logan Winslow
Eggplant and Bean Delight

Nutrition Facts (per serving)

177
Calories
7g
Fat
18g
Carbs
7g
Protein

Ingredients (2 portions)

Basic:

Onion (large or 2 small heads) 1 pc
Garlic to taste
Salt to taste
Carrot (large or 2 small sizes) 1 pc
Vegetable oil (or a little less to taste) 50 ml
bell pepper (large) 1 pc
Greenery to taste
Eggplant (large or 2 medium sizes) 1 pc
Beans 1 cup

Recipe instructions

Step 1

Step 1
How to make eggplant with beans and peppers? Prepare all the products listed on the list. To speed up the process of preparing the recipe, you can use canned beans. This time I used dry red beans. Soak the beans in cold water overnight.

Step 2

Step 2
Next, boil the beans until tender. This can take from 40 to 1.5 hours depending on the type of bean. The finished beans should hold their shape, but be soft.

Step 3

Step 3
Peel the onions and carrots. Cut off the stem and core of bell peppers. Rinse the vegetables under running cold water.

Step 4

Step 4
Cut the onion into thin half rings or quarter rings. Chop the carrots using a vegetable slicer for Korean salads or a regular grater. Heat vegetable oil in a frying pan or cauldron. Fry the onions and carrots over high heat for a couple of minutes until soft. Read about how to choose the perfect frying pan, as well as how to choose the right oil for frying, in separate articles, links at the end of the recipe.

Step 5

Step 5
Cut the bell pepper into half rings or feathers. I used half a red and a green pepper. Add the peppers to the pan with the onions and carrots. Stirring, fry everything together for a minute or two.

Step 6

Cut the eggplants into cubes or slices. Place the eggplants in a frying pan and pour in a little water (50-70 ml will be enough). Reduce the heat on the stove to moderate and simmer the vegetables under the lid until the eggplants are ready (I simmered for 10-15 minutes). During cooking, open the lid a couple of times and mix everything well.

Step 7

Step 7
Add beans and garlic to the vegetables, passed through a press or finely chopped by hand. Salt and pepper everything to taste.

Step 8

Step 8
Stir and simmer for a couple more minutes. Sprinkle the finished dish with finely chopped herbs.

Step 9

Step 9
Serve hot immediately! Cooled vegetables are also very tasty and aromatic.

Additional rubrics

Related recipes