Beans with Eggplant and Rice Recipe - Allrecipes.com
Beans with Eggplant and Rice Recipe
  • READY IN 20 mins

Beans with Eggplant and Rice

Recipe by  

"For a quick and filling main-dish recipe, try this saucy combination of brown rice, eggplant, and navy beans."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • READY IN

    20 mins

Directions

  1. Brush eggplant lightly with half the oil; sprinkle with salt and pepper. Coat in bread crumbs. In 12-inch skillet cook eggplant in remaining oil over medium-high heat 5 minutes per side. Turn frequently
  2. Cook rice according to package directions; stir in green onion. In another saucepan combine beans and Classico® Tomato and Basil pasta sauce; heat through.
  3. Serve eggplants with rice and beans. Top with feta and black pepper.
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Reviews More Reviews

Dec 20, 2012

This was soooo easy and soooo tasty!! Perfectly fillig too!

 
Jan 05, 2014

This was very good and a great combination of flavors and food. I used cannelloni (white kidney) beans because I didn't have any navy beans. It was all very good and so healthy, too. When I make it again, I'll spice up the pasta sauce as it was a bit bland. No fault of the recipe, just the pasta sauce :)

 

8 Ratings

Feb 05, 2014

As I was making this I was having second thoughts - it seemed too simple to be good, but I was wrong. It's delicious! My whole family loved it. The only thing I did differently is that I fried the eggplant in canola oil to get a nice crisp edge on it and I topped it with Pecorino Romano since I didn't have feta. The green onions were the perfect compliment, so don't skip these!

 
Mar 27, 2013

This sounded like an interesting combination of ingredients, and it turned out to be just as tasty as I thought it would be. I substituted quinoa for the brown rice, but otherwise made it as written. Didn't think my husband would be thrilled with it, but he liked it very much too. Will make it again soon.

 
Sep 08, 2014

I read the reviews but still wasnt convinced that it would turn out because how simple it was. Because I was packing this for lunches, I combined everything together. I cooked the rice and eggplant (diced into bite-size pieces), and then added the drained beans, sauce, feta straight from the container. I put everything in the same container, stirred it up and put it in the fridge to sit overnight. the next day i scooped out a 2C portion and heated it all up -- It turned out great! I loved how easy is was!

 
Jun 18, 2014

Great recipe. Quick & easy and tasty. Had to add more oil than recipe called for because eggplant absorbed all oil added to pan to fry it.

 
Apr 01, 2013

This was a delicious meal..I used navy beaNs and whole grain rotini instead of rice. I used a jar of tuttoroso sauce that I had on hand. Will make again!

 

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Nutrition

  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 63.3 g
  • 20%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 11.6 g
  • 46%
  • Protein
  • 14.7 g
  • 29%
  • Sodium
  • 1038 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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