Vegan Eggplant Casserole Recipe with Beans

This nutritious vegan eggplant casserole contains beans for protein and bulk, is super easy to make and bursting with flavour! Gluten free and low in fat.

I am a flexitarian so I do occasionally eat meat and fish but my diet is mostly vegetarian.  This week will be strictly vegetarian for me and I hope to share at least a couple of more new vegetarian dishes with you later on this week.

Preparing the eggplant

So let me tell you more about my healthy eggplant and beans casserole.

First of all, the eggplant is baked (whole) prior to being added to the sauce.  Baking eggplant is super easy.  Simply pop in the oven for 35 minutes and bake!  If I was to make an eggplant dip using baked eggplant I might keep it in the oven a bit longer to ensure it's sufficiently soft.  But for this recipe 35 minutes is enough as the eggplant will cook further in the casserole.

I decided to use this method as it simply shortens the time needed to cook the sauce. (Once all the ingredients have been added the sauce only needs to simmer for 10 minutes!).  This method also minimises the amount of oil used in this aubergine casserole (the sauce contains only 2 tablespoons of oil).  Most eggplant recipes tend to use quite a bit of oil!

So this baked eggplant recipe is quick and healthy!

Equipment you'll need

• Cutting board and knife
• Small oven tray
• Large pot and spoon
• Stick blender
• Medium size casserole dish

How to make tomato eggplant casserole with beans: step-by-step

1.About 25 minutes into baking the eggplant start preparing the sauce.  Briefly fry the bay leaf, garlic, onion, chilli and celery, then add the wine and continue cooking for a couple of minutes.

2. Once the eggplant comes out of the oven chop it roughly. Keep the oven on.

3. Add the tomato, tomato paste and sun dried tomatoes, chopped eggplant and salt, cover, bring to the boil then simmer for 10 minutes.

4. Remove the bay leaf and blitz the mixture partly to break up the larger chunks of vegetables.

5. Stir in the beans along with the water from the can, check if seasoning needs adjusting and transfer the mixture into your casserole dish.  Drizzle with a little oil and bake at 200 C for 15 minutes.

Nothing gets wasted in this eggplant bake

This easy eggplant casserole recipe uses the entire eggplant so even though the eggplant is baked whole there is no need to discard the skin.  It adds texture and loads of goodness to the dish!

I also used both the beans as well as the brine, which consists mainly of water and protein so it's all good stuff!  This makes the sauce richer and tastier.

Spices and herbs

I considered using herbs and spices but in the end decided to keep this recipe as simple as possible.  I think it's delicious just the way it is!  But if you would like to serve it with fresh herbs cilantro, parsley, tarragon or Thai basil would be good choices.

The cilantro and parsley can be used as garnish but the tarragon and Thai basil work well in cooking so simply add it into the sauce.  You could also add a bit of smoked or sweet paprika or cayenne pepper into the sauce.

Top tips

• Bake the eggplant, whole, for about 35 minutes until softened. It will finish cooking in the casserole.
• Start making the sauce approx. 25 minutes into baking the eggplant.
• The sauce has a chunky consistency, which you can achieve by blending it very briefly before putting your casserole in the oven. (Use a stick blender and puree only some of the vegetables).  If you puree the sauce until smooth you'll get more of a baked bean rather than casserole kind of dish.
• Use any white bean variety.
• Herbs and spices: I kept this recipe simple but you could add 2 tablespoons of tarragon or thai basil into the sauce or garnish the dish with cilantro. Add smoked or sweet paprika into the dish if you like.
• Serve with rice, couscous or quinoa.
• Freeze for up to 3 months.

You might also like

• Quinoa Stuffed Eggplant
• Healthy Pasta Bake with Eggplant and Chickpeas
• Vegetarian Sausage Mushroom Sweet Potato Pie

Check out also this collection of over 12 healthy vegetarian pasta meals.

Keep in touch!

How has your eggplant casserole turned out for you? Let me know in the comments below, thanks!

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Recipe

Eggplant Casserole Recipe with Beans (Vegan)

This healthy vegan eggplant casserole recipe contains beans for protein and bulk, is super easy to make and bursting with flavour!

5 from 5 votes

Print Pin Rate

Course: Dinner, Main, Side Dish

Cuisine: vegan

Prep Time: 35 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Calories: 211kcal

Author: Monika Dabrowski

Ingredients

• ▢ 1 large eggplant aubergine, whole
• ▢ 1x14.11oz can (400 g) cannellini beans including the water
• ▢ 1 onion finely chopped
• ▢ 2 garlic cloves finely chopped
• ▢ 1 red/green chilli pepper small, finely chopped
• ▢ ½ celery stalk finely chopped
• ▢ 1 large tomato chopped
• ▢ 2 tablespoons tomato puree
• ▢ 4 sun-dried tomatoes in oil drained, finely chopped
• ▢ 4 tablespoons white wine
• ▢ 2 tablespoons olive oil plus more for drizzling
• ▢ 1 bay leaf
• ▢ Sea salt and pepper to taste I used 1 teaspoon coarse sea salt

Instructions

• Preheat the oven to 400 F/ 200 C/ gas mark 6. Place the eggplant on a baking tray and bake for 35 minutes. Remove from the oven, cut off the end and chop the eggplant into chunks (do not remove the skin). Keep the oven on.
• About 25 minutes into baking the eggplant start preparing the other ingredients.
• In a saucepan heat up 2 tablespoons of the oil, add the bay leaf, garlic, onion, chilli and celery, stir and cook over a medium heat for 3 minutes, stirring often.
• Add the wine and continue cooking for 2 more minutes. Add the chopped eggplant, tomato, tomato paste, sun-dried tomatoes, salt, stir, cover and bring to the boil then simmer for 10 minutes.
• Remove the bay leaf and partly blitz the sauce so that it has a chunky (not completely pureed), consistency (I used a stick blender to do this). Combine with the beans (use the entire contents of the can, including the water), stir, season to taste and transfer into your baking dish. Drizzle with a little oil and bake for 15 minutes in a preheated oven at 200 C. Enjoy!

Notes

• Bake the eggplant, whole, for about 35 minutes until softened. It will finish cooking in the casserole.
• Start making the sauce approx. 25 minutes into baking the eggplant.
• The sauce has a chunky consistency, which you can achieve by blending it very briefly before putting your casserole in the oven. (Use a stick blender and puree only some of the vegetables).  If you puree the sauce until smooth you'll get more of a baked bean rather than casserole kind of dish.
• Use any white bean variety.
• Herbs and spices: I kept this recipe simple but you could add 2 tablespoons of tarragon or thai basil into the sauce or garnish the dish with cilantro. Add smoked or sweet paprika into the dish if you like.
• Serve with rice, couscous or quinoa.
• Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 30g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 550mg | Fiber: 10g | Sugar: 8g | Vitamin A: 550IU | Vitamin C: 30mg | Calcium: 85mg | Iron: 3mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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