CHINESE EGGPLANTS (AUBERGINE) WITH BLACK BEAN SAUCE
I love eggplants, but allergic to all seeds, peanuts and nuts. I cannot use commercially available hoisin sauce because it has sesame oil. I cannot make hoisin sauce because it has peanut butter, so I came up with this dish tonight to satisfy my craving for Chinese eggplants.
Provided by Nado2003
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat saucepan on medium high. Add oil, hot but not smoky.
- Add minced ginger root, garlic, white part of green onion and salt and pepper. Cook to soften.
- Add fermented black beans, smash with spoon and mix into ginger, garlic, onion mixture.
- Add chopped onion, cook to soften 2 minutes.
- Add oyster sauce and rice vinegar, mix well.
- Add eggplants and mix well.
- Add red pepper flakes, if using.
- Cook until eggplants and onion are well done.
- Taste and add soy sauce, if needed.
- Garnish with green part of onions.
- Serve with sauce over white rice.
EGGPLANT AND BLACK BEAN STEW
Hearty dinner ready in 40 minutes! Enjoy this delicious stew packed with eggplant, zucchini and black beans.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.
Nutrition Facts : Calories 220, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg
ZUCCHINI, STRING BEAN AND EGGPLANT STEW
Steps:
- In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil.
BLACK BEAN, LENTIL AND EGGPLANT CHILI
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Put the black beans in a large bowl and cover with cold water; set aside to soak overnight, then drain.
- Combine the soaked black beans, 2 pasilla chiles, the bay leaves and half of the garlic in a large wide pot and add enough water to cover by 3 inches. Bring to a boil, then reduce the heat to medium low and simmer until soft, about 1 1/2 hours; remove from the heat and set aside.
- Meanwhile, add the remaining 2 pasilla chiles and the cascabel and chipotle chiles to a food processor and pulse until finely chopped.
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, the chopped dried chiles and the cumin and saute until the chiles are soft, about 7 minutes. Add the remaining garlic and the poblano and cook, stirring occasionally, 5 more minutes. Add the eggplant, season with salt and cook, stirring occasionally, until tender, about 8 minutes.
- Add the crushed and diced tomatoes, 4 cups water, the bouillon and green lentils to the pot. Bring to a boil, then reduce the heat to medium low and simmer, stirring occasionally, until the lentils are almost tender, about 30 minutes.
- Add the prepared black beans and their cooking liquid and simmer until the lentils are soft, about 30 more minutes. (The longer you let the chili simmer, the thicker it will get.) Season with salt and add the lime juice. Remove the whole pasilla chiles and bay leaves before serving.
BRAZILIAN BLACK BEAN STEW
This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g
CHICKEN, EGGPLANT, AND GREEN BEANS CASSEROLE
This was one of the very first casseroles I made for my family. It was originally a green bean casserole recipe, but since I wanted this to be an (almost) all-in-one dish I added the ground chicken and eggplant. I also added more spices. My 2-year-old twins loved it and so did my hubby! It's a hearty dish that we usually eat with brown rice and/or crusty bread. It's also good served with a side of fresh and crisp green salad with tangy dressing. This casserole may be too mushy for some people. If you don't want it to turn out that way, you can substitute the ground chicken with 1 1/2 to 2 cups of cooked and cubed boneless, skinless chicken breast.
Provided by Lizzy Shakuntala Indriyanto
Categories Main Dish Recipes Casserole Recipes Vegetable
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir flour into melted butter until smooth; cook for 1 minute. Stir sour cream, onion, garlic powder, sugar, nutmeg, salt, and pepper into the flour mixture until evenly mixed; add ground chicken and green beans. Cook and stir mixture until chicken is completely browned and the onion is translucent, 7 to 10 minutes.
- Arrange eggplant rounds into the bottom of a 9x13-inch baking dish. Spread chicken and green bean mixture over the eggplant. Top with Cheddar cheese.
- Mix cracker crumbs and 1 tablespoon melted butter in a bowl until crackers are evenly moistened; sprinkle over the Cheddar cheese.
- Bake in preheated oven until top is golden and cheese is bubbly, about 30 minutes.
Nutrition Facts : Calories 359.6 calories, Carbohydrate 11.4 g, Cholesterol 92.9 mg, Fat 26 g, Fiber 1.7 g, Protein 20.6 g, SaturatedFat 16 g, Sodium 544.1 mg, Sugar 1.8 g
GREEN BEAN, TURNIP AND EGGPLANT STEW
Make and share this Green Bean, Turnip and Eggplant Stew recipe from Food.com.
Provided by nemokitty
Categories Stew
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
- Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
- Serve topped with scallions.
VEGETARIAN EGGPLANT AND GREEN BEAN STEW
Make and share this Vegetarian Eggplant and Green Bean Stew recipe from Food.com.
Provided by Dancer
Categories Stew
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Chop the pepper, onion, and garlic and sauté them in olive oil.
- Add the seasonings (as much as you like).
- Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
- Cook them while you take the ends off of the green.
- beans and wash them.
- Add the green beans and tomatoes to the pot and cover.
- Simmer, stirring occasionally, until the beans.
- are as soft as you like them.
- Serve by itself, with pasta/rice, or with good crusty bread.
Nutrition Facts : Calories 114.2, Fat 0.9, SaturatedFat 0.2, Sodium 20, Carbohydrate 25.9, Fiber 10.3, Sugar 13.3, Protein 5.2
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EGGPLANT AND BLACK BEAN CASSEROLE - PRODUCE MADE …
From producemadesimple.ca
Estimated Reading Time 2 mins
- Heat a thin layer of olive oil in a large pan. Saute the onion over medium heat until soft, 5 minutes. Add the garlic and cinnamon. Cook for one minute more, until fragrant. Carefully pour in the tomatoes and simmer until thickened slightly, 5 minutes. Remove from the heat and stir in the black beans and 2 tbsp of the parsley. Add salt and pepper to suit your taste.
- Pour about a third of the sauce into the pan, to cover the bottom. Roll the eggplant into spirals and place in the pan. Pour remaining sauce over evenly and sprinkle cheese on top.
- Cover with foil and bake for about 30-40 minutes until the eggplant is very soft. Remove foil for last 5 minutes if you like to make the cheese a little brown on top.
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