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Eggplant and Black Bean Over Brown Rice PDF Print E-mail
Ingredients (use vegan versions):
  • olive oil, onion and garlic (amount to your choosing)
  • 1 medium eggplant
  • salt and pepper to taste
  • 2 cans blackbeans (with jalapeno optional)
  • 1 can diced tomatoes (Itallian seasoned optional)
  • instant brown rice
Directions:

In medium skillet, brown onion and garlic in olive oil.

Cut medium size eggplant into 1" cubes and cook till soft in skillet adding more olive oil as needed (season with salt and pepper as desired).

Add the black beans and tomatoes. Reduce heat to slow, and simmer till thickened.

Serve over 10 minute boil in bag brown rice. (side serving of fresh slice tomatoes/avacado topped with balsamic vinager)

Serves: 4

Preparation time: 20 minutes


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Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
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