Black Beans and Eggplant Rice Dish

Name: Black Beans and Eggplant Rice Dish
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 1½ cups brown rice; 2 eggplants (diced (large, see image)); 1 lemon; 2 cloves garlic (shredded); 1 tsp cumin; 1 tsp coriander; spicy peppers (shredded (fresh), to taste); 4 tbsp oil; 1 can(s) black beans (~14oz); 5 spring onions (chopped into rings (green onions are an acceptable substitute)); 3 tbsp fresh parsley (finely chopped); optional edamame

This tasty rice dish is full of veggies and easily made with other legumes like chickpeas, red kidney beans and edamame. In fact, we recommend you experiment!

Preparation Time: 20 minutes
Cooking Time: 8 minutes
Total Time: 28 minutes

Ingredients

Servings: 4

1½ cups

brown rice
2

eggplants diced (large, see image)
1

lemon
2 cloves

garlic shredded
1 tsp

cumin
1 tsp

coriander
spicy peppers shredded (fresh), to taste
4 tbsp

oil
1 can(s)

black beans ~14oz
5

spring onions chopped into rings (green onions are an acceptable substitute)
3 tbsp

fresh parsley finely chopped
optional

edamame

Instructions

Rice

Prepare the rice according to the packaging

Eggplants

Smear the eggplants with lemon juice. Mix the garlic, spicy peppers, coriander, cumin and salt with 2 tbsp oil. Coat the eggplants with this mix and place these in a hot grill pan until they are a nice golden brown colour and soft.

Beans

Drain and rinse the black beans. Heat up the rest of the oil and saute the spring onions for a bit and then let it cook with a closed lid for about 2 minutes. Toss in the black beans and parsley and mix well. Add salt and pepper to taste.
Done! Serve the rice in wide bowls and layer the bean mix then the eggplants on top.