Roasted Eggplant and Smoked Paprika Stew with Black Beans

By AislePrompt Test Kitchen · 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 (vegetarian) ready in about 60 minutes pairs medium (about 1.5 lbs) eggplant, olive oil, large, diced 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

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.

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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 olive oil 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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