Go Back
Aubergine and black bean stew
Print Recipe
5 from 1 vote

Aubergine and Black Bean Stew

A fragrant aubergine and black bean stew. Serves 2.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2


  • 1 red onion
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 0.5 tsp cinnamon
  • 1 aubergine 350 g
  • 1 red bell pepper
  • 400 g tinned chopped tomato
  • 100 ml water
  • 400 g tinned black beans net weight 200 g
  • Squeeze of lemon
  • Salt & pepper

To Serve

  • Coriander cilantro
  • Sour cream
  • Rice or quinoa optional


  • Chop the red onion and garlic finely. Dice the aubergine and cut the red bell pepper in half and slice.
  • Heat up the oil in a pan and fry the red onion, garlic and spices on low-medium heat for 5 minutes.
  • Add the aubergine and red peppers, and fry for a few more minutes.
  • Add the tomato and water and leave to cook for 15 minutes. Add more water if needed.
  • Drain and rinse the black beans and add it to the stew and cook for a couple of minutes.
  • Add the lemon juice and season with salt and pepper.
  • Serve with coriander and sour cream.


*To make dairy free, serve with a dairy free sour cream.