Name: Eggplant with beans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 chopped onion; 2 clove garlic, crushed; 1 medium eggplant, chopped; 2 zucchinis, chopped; 1 teaspoon ground chilli; 1 teaspoon paprika; 400 gram can diced tomatoes; 300 gram can red kidney beans, drained and rinsed; 1 cup vegetable stock; 2 tablespoon tomato paste; 1 tablespoon sugar; 1 cup greek-style yoghurt; 1 tablespoon lemon juice; 3 teaspoon chopped mint; few drops tabasco; 1/4 cup coriander leaves; steamed rice, to serve

Eggplant with beans

Serves 4

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Ingredients

2 tablespoon olive oil

1 chopped onion

2 clove garlic, crushed

1 medium eggplant, chopped

2 zucchinis, chopped

1 teaspoon ground chilli

1 teaspoon paprika

400 gram can diced tomatoes

300 gram can red kidney beans, drained and rinsed

1 cup vegetable stock

2 tablespoon tomato paste

1 tablespoon sugar

1 cup greek-style yoghurt

1 tablespoon lemon juice

3 teaspoon chopped mint

few drops tabasco

1/4 cup coriander leaves

steamed rice, to serve

Method

1.Heat olive oil in a large frying pan on medium. Sauté onion and garlic, 2-3 minutes, until softened. Add eggplant, zucchini, chilli and paprika. Cook, stirring, 5-6 minutes.

2.Stir in tomatoes, beans, stock, tomato paste and sugar. Bring to boil on high, reduce heat to low and simmer, 10-15 minutes, until sauce thickens.

3.In a bowl, combine yoghurt, lemon juice, mint and a few drops Tabasco. Season to taste.

4.Stir coriander leaves through eggplant, season to taste. Serve with rice and yoghurt sauce.

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Ingredients

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