This Eggplant Stuffed with Back Beans is a hearty and delicious dish that is enjoyed on its own or as a side. The flavourful filling is easy to make and tastes great in these roasted eggplant halves.

This is a fun and versatile recipe that is a joy to prepare. The sky’s the limit when it comes to the stuffings. I used black beans but you can use virtually any of your favourite foods. It’s also a great way to repurpose leftovers – smash them up and pile them on!

I love the taste and flavours of black beans infused with warm spices and complimentary ingredients like tahini. That’s is how I created this stuffed eggplant recipe.

To make this beautiful dish, cut the eggplants in half lengthways and place the eggplant halves, flesh-side up, onto a baking sheet. Brush the flesh completely with oil and place them in the oven to roast. The eggplants will be done when they are tender, mushy and easily pierced with a knife, about 35 minutes.

While the eggplants are roasting, place a frying pan on medium heat. Add in the oil. When the oil begins to shimmer, add the chopped onions and cook until soft and translucent approximately 2-3 minutes. Add the garlic and cook 2 minutes more until the garlic is soft.

Add in the spices except paprika and cook for 1-2 minutes stirring constantly until the spices are fragrant. Mix in the black beans and cook on low for 4-5 minutes. Stir in the paprika and remove from heat. Set aside until the eggplants are roasted.

Place the roasted eggplant halves onto a serving dish. Spoon all the back bean mixture on top of each half. Drizzle with Tahini Sauce and garnish with chives, walnuts and tomatoes.

Serve immediately and enjoy!

Roasted Eggplant

Roasted Eggplant Dip

Easy Baba Ganoush

Eggplant Stuffed with Black Beans

Servings

Ingredients

• 2 Eggplants
• 1 Can Black Beans, drained
• 1 onion chopped
• 3 Cloves Garlic chopped
• 1 Teaspoon Himalayan salt (or pink salt)
• 1 Teaspoon Cumin powder
• 1 Teaspoon Coriander powder
• 1/2 Teaspoon Chilli Flakes Or to taste
• 1/2 Teaspoon Cinnamon
• 1 Teaspoon Smoked Paprika
• 3 Tablespoon Oil

Garnish

• 1/4 Cup Chives finely chopped
• 1/4 Cup Walnuts chopped
• 1/2 Cup Cherry tomatoes cut in half lengthways

Servings Ingredients 2 Eggplants 1 Can Black Beans, drained 1 onion chopped 3 Cloves Garlic chopped 1 Teaspoon Himalayan salt (or pink salt) 1 Teaspoon Cumin powder 1 Teaspoon Coriander powder 1/2 Teaspoon Chilli Flakes Or to taste 1/2 Teaspoon Cinnamon 1 Teaspoon Smoked Paprika 3 Tablespoon Oil Garnish 1/4 Cup Chives finely chopped 1/4 Cup Walnuts chopped 1/2 Cup Cherry tomatoes cut in half lengthways

Instructions

Prepare the Eggplant

1. Preheat the oven to 400 degrees F.

1. Cut the eggplants in half lengthways and place the four eggplant halves, flesh-side up, onto the baking sheet. Brush the flesh completely with oil. Place into the oven to roast until tender and easily pierced with a knife, about 35 minutes.
2. While the eggplants are roasting, place a frying pan on medium heat. Add in the oil. When the oil begins to shimmer, add the chopped onions and cook until soft and translucent approximately 2-3 minutes. Add the garlic and cook 2 minutes more until the garlic is soft.
3. Add in the spices except paprika and cook for 1-2 minutes stirring constantly until the spices are fragrant. Mix in the black beans and cook on low for 4-5 minutes. Stir in the paprika and remove from heat. Set aside until the eggplants are roasted.

Assemble the Eggplants

1. Place the roasted eggplant halves onto a serving dish. Spoon all the back bean mixture on top of each half. Drizzle with Tahini Sauce and garnish with chives, walnuts and tomatoes.
2. Serve immediately and enjoy!

Recipe Notes

Link to my Tahini Sauce.