Eggplant w Black Bean – Potato Stuffing & Roasted Green Beans

Happy Friday! This eggplant dinner makes for a great weekend meal . . . add some red wine and you’ve got yourself a restaurant worthy meal —> BUT way healthier/you know exactly what you are eating/and you’re saving money by cooking at home. Win, win, win! It’s funny that I used to love going out to eat and now I would rather stay at home and cook! This may be a different story if I lived in California where they have awesome Vegan restaurants, but we just don’t have that here in little Rhode Island.

In case you needed more encouragement to make this meal, here are a couple of health benefits to eating eggplant: prevents cancer, promotes weight loss, lowers bad cholesterol,  manages type 2 diabetes, high fiber content, is a potent antioxidant, and has been known to help prevent arthritis and psoriasis . . . just to name a few! After work head to the grocery store, pick up the ingredients below, and make this for dinner tonight 😉

Eggplant w B Bean Potato Stuffing Ingredients

Ingredients – Eggplant w Black Bean – Potato Stuffing

-Eggplant, at least 3 — I used more than 3 because I had so much leftover stuffing! —

-Marinara Sauce —make sure you purchase the marinara sauce with the least amount of sugar in it! —

For the stuffing:

-2 – 3 medium potatoes, cut into 1 ” cubes

-1 medium onion, diced

-3 garlic cloves

-1 pepper, sliced into long strips

-1 can black beans, drained & rinsed

Eggplant w BBean Potato Stuffing Ingredients 2

For the seasonings:

-1 Tablespoon oregano

-1/2 Tablespoon thyme

-1/4 Tablespoon sage

-1/2 Tablespoon paprika

-2 Tablespoons nutritional yeast

-Pepper to taste


-To prepare the eggplant: slice lengthwise into 1/4″ thick slices. Put all slices in a bowl & let sit 15 – 20 minutes, until eggplant slices release their bitter juices

-Preheat oven to 400 degrees F. Pat each eggplant slice with paper towels to absorb the bitter juices. Lightly put coconut oil on both sides of each slice. Arrange slices in baking dishes

-Bake in the oven for 15 minutes, then flip each slice & bake for another 5 minutes, until eggplant is soft. It does not need to be completely done at this point, just soft enough to roll up

-Remove eggplant from the oven & set aside to cool. Reduce heat of the oven to 375 degrees F

-To prepare the stuffing: steam the cubed potatoes in a steamer until they are soft, 10 – 15 minutes

-Meanwhile heat 1 – 2 Tablespoons coconut oil in a pan on medium heat. Add onion & garlic, sauté for 5 minutes until soft, stirring occasionally. Add sliced pepper & sauté for 3 minutes. Add black beans along with oregano, thyme, sage, paprika, & nutritional yeast. Stir well & let beans heat through, about 3 minutes. Add steamed potatoes & stir the mixture, breaking up potatoes slightly

Eggplant w BBean Potato Stuffing

-To assemble assemble: add marinara to bottom of glass baking dish

-Take a slice of baked eggplant, put a large spoonful (about 1/3 C or more) of black bean-potato stuffing on one end of the slice & cover it with remaining part of the slice ***these were supposed to be eggplant rollups but I decided that was too much work***

-Proceed with the rest of the eggplant pieces. You may have extra stuffing leftover

Eggplant w BBean Potato Stuffing Casserole.jpg

-Once all the eggplants are stuffed, pour the rest of the marina sauce over them, spreading to cover each eggplant evenly. Bake uncovered for 20 minutes

Eggplant w BBean Potato Stuffing Dinner For Two

Dinner for two ❤

Roasted Green Beans Ingredients

I almost always serve our meals with steamed broccoli or asparagus . . . I need to remind myself to switch it up once in a while!

Ingredients – Roasted Green Beans


-Coconut oil, 1 t – 1 T

-3 garlic cloves, either leave whole or finely chop

-1/4 – 1/2 teaspoon onion powder

-Black pepper to taste


-Preheat oven to 425 degrees F

-Toss all ingredients in glass baking dish, using enough coconut oil to cover all beans

Roasted Green Beans

-Roast in the oven for at least 10 minutes, or until you have reached desired crispiness/tenderness

Eggplant w BBean Potato Stuffing Insta

Dinner is served!


Side note, two days after I cooked this meal I used the oven again and what did I find? THIS! I had used so many eggplants/baking dishes I completely forgot about this one! Sometimes I amaze myself in the kitchen…and not in a good way!!!! At least I had a good laugh about it (and didn’t burn the place down)

Eggplant w BBean Potato Stuffing BURNT

2 thoughts on “Eggplant w Black Bean – Potato Stuffing & Roasted Green Beans

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