Roasted Eggplant and Smoked Paprika Stew with Black Beans

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 45 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Roasted Eggplant and Smoked Paprika Stew with Black Beans take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Eggplant and Smoked Paprika Stew with Black Beans?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Roasted Eggplant and Smoked Paprika Stew with Black Beans?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Eggplant and Smoked Paprika Stew with Black Beans for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Eggplant and Smoked Paprika Stew with Black Beans vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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