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Lobio eggplant with beans

Lobio: Eggplant with Beans

A lighter take on the Georgian classic that everyone will enjoy! A good everyday dish that takes minimal time and ingredients. Tasty, quite filling, and low in calories.

Elena-Cilia

Recipe author

Composition / ingredients

Servings:

Beans (red, in their own juice — 1 can)

400

Eggplant

400

Onion (large)

Garlic

Salt

Ground black pepper

Dry spices

Parsley

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 9 g

Fats 9 % 3 g

Carbohydrates 66 % 23 g

168 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

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1. Peel the onion and slice it into half-rings. Wash the eggplant and cut into medium cubes. Mine was young, so I didn't bother drawing out the bitterness. Finely chop the herbs. Open the can of beans but don't drain the liquid. 2. Sweat the onion in a little of the bean liquid. Add the eggplant and cook until the eggplant is browned and soft (about 10–12 minutes). If you're not watching calories, you can fry everything in vegetable oil, though it's just as tasty without. 3. Add the beans with their remaining liquid to the onion and eggplant, season with salt and pepper, and add spices (I use khmeli-suneli, a Georgian spice blend that pairs beautifully here). Simmer everything about 10 more minutes — the key is for the eggplant to turn tender, since the other ingredients cook very fast. 4. At the end, add the herbs and the garlic (pressed or finely chopped). Stir and keep on the heat about 2 minutes. Serve the lobio warm, sprinkled with fresh herbs. It works as a main dish or a side. Enjoy! About 28 kcal per 100 g.