Roasted Aubergine and Black Bean Tomato Stew
Soft, caramelized aubergine (eggplant) is roasted until golden and then simmered in a garlicky, spiced tomato sauce with black beans, fresh herbs, and olive oil. A rustic, warming dish that’s naturally vegan, gluten-free, and deeply satisfying.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients:
For the Roasted Aubergine:
2 medium aubergines (eggplants), cut into 1-inch cubes
2 tbsp olive oil
Salt and pepper, to taste
For the Tomato Stew:
1 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1 tsp smoked paprika
½ tsp ground cumin
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
1 can (400g) crushed or chopped tomatoes
1 tbsp tomato paste
1 can (400g) black beans, drained and rinsed
½ cup vegetable broth or water (as needed)
Salt and pepper, to taste
Fresh parsley or basil, for garnish
Optional: lemon zest or a squeeze of lemon juice at the end
Instructions:
1. Roast the Aubergine:
1. Preheat oven to 220°C (425°F).
2. Toss the aubergine cubes with 2 tbsp olive oil, salt, and pepper.
3. Spread on a baking tray and roast for 25–30 minutes, tossing halfway through, until golden and soft.
2. Make the Stew:
1. In a large skillet or saucepan, heat 1 tbsp olive oil over medium heat.
2. Sauté the onion for 5–6 minutes until soft and translucent.
3. Add garlic, smoked paprika, cumin, oregano, and red pepper flakes (if using). Cook for 1 minute.
4. Stir in the tomato paste and cook for another minute.
5. Add crushed tomatoes, black beans, and a splash of vegetable broth (start with ½ cup).
6. Simmer gently for 10–15 minutes, stirring occasionally.
3. Combine:
1. Fold the roasted aubergine into the stew.
2. Simmer for another 5–10 minutes, adding more broth if too thick.
3. Adjust salt and pepper to taste.
4. Garnish with parsley or basil, and a touch of lemon juice if desired.
️ Serving Suggestions:
With warm flatbread or crusty sourdough
Over couscous, bulgur, rice, or quinoa
Topped with plant-based yogurt or feta (if not vegan)
As a warm filling in pita or wraps with greens
Tips:
Roast the aubergine well for a caramelized, rich flavor.
Add chopped olives or capers for a briny twist.
Can be made in advance — flavors deepen overnight.
Frequently asked questions FAQs:
Q: Can I use canned eggplant?
A: Fresh roasted aubergine gives the best flavor and texture. Canned is not recommended here.
Q: How long does it last?
A: Up to 4 days in the fridge or 2 months frozen.
Q: Can I add greens?
A: Yes! Stir in spinach or kale in the last few minutes of simmering.
Nutrition information
Calories: 320
Protein: 11g
Carbs: 38g
Fat: 14g
Fiber: 13g