Roasted Eggplant and Smoked Paprika Stew with Black Beans

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A hearty, smoky stew featuring tender roasted eggplant and protein-rich black beans simmered with smoked paprika and fresh tomatoes. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 60 minutes, pairs eggplant, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 1.5 lbs) eggplant
• 4 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 2 cups, drained and rinsed canned black beans
• 1 can (14 oz) canned diced tomatoes
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Cut 2 medium eggplants into 1-inch cubes and toss with 2 tbsp olive oil and 1/2 tsp salt. Spread on a baking sheet and roast for 25 minutes until golden and tender, stirring halfway through.
2. Step 2: While the eggplant roasts, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 2 tsp smoked paprika, 1 tsp ground cumin, and sauté for 30 seconds to release aromas. Add 2 cups drained black beans, 1 can (14 oz) diced tomatoes with juices, and 1 cup vegetable broth.
4. Step 4: Bring to a simmer, then add the roasted eggplant cubes. Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Remove from heat and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped cilantro for brightness before serving.