Mung beans are a popular ingredient in Indian dishes, but they’re also great to use in recipes that aren’t typically Indian. One of the most common ways to eat mung beans is when they’re sprouted or fermented.
This preparation method enhances their flavor and digestibility while making them easier to cook. For this recipe, I’ve combined mung beans with eggplant and other ingredients for a tasty side dish that’s perfect for any meal.
Read more: Bush Baked Beans Recipe
What is a Mung Bean Eggplant Recipe?
Mung bean eggplant is a delicious, healthy dish that can be enjoyed by those with gluten intolerance. This recipe is an excellent source of vitamins A, C, and K and folate, thiamine, riboflavin, and niacin.
It also contains dietary fiber that helps you feel full while providing energy to your body so you can stay active throughout the day.
Everyone will love this dish because it’s easy to make! It only takes minutes in the kitchen before your family can enjoy their meal together at the table—without spending hours preparing it beforehand!
Equipment:
- Baking sheet
- Oven
Ingredients:
- 1 cup mung beans, soaked overnight, drained, and rinsed
- 2 eggplants, washed and cut into 1-inch cubes
- 8 green onions cut into 2-inch pieces (including the green part)
- 3 garlic cloves, finely chopped
- 1 teaspoon ginger (peeled and grated) or fresh ginger paste
- 2 teaspoons soy sauce or tamari (gluten-free if necessary)
- 1 teaspoon sesame oil for stir-frying mung bean sprouts, plus more for drizzling on a cooked dish later on.
- 1 teaspoon of strong paprika
- 2 teaspoons of pepper
- 1 teaspoon of garam masala
Instructions:
- Mung beans must be soaked for at least 8 hours before being cooked.
- Prepare a baking dish by slicing an eggplant into small cubes and baking it at 160°C. Spread them on a baking sheet lined with parchment paper, then sprinkle them with oil and salt. Bake at 400 degrees for 20 minutes (until turning golden brown).
- While waiting, prepare the onions, garlic, ginger, and other ingredients. Add the remaining spices (aside from the fresh parsley) to a pot with some oil, and cook for 5 minutes.
- Cook until the mung beans become slightly mashed, then add the roasted eggplant pieces and water. Some additional water may be required.
- Garnish with chopped fresh herbs.
- Serve over rice or with some delicious naan.
Extra Tips for Making Mung Bean Eggplant Recipe Perfectly:
1. Use a large nonstick skillet with high sides
If you’re cooking for a group, use a big pot or Dutch oven to make it easier to stir and ensure that the eggplant slices don’t stick together.
2. Choose the best eggplants for this dish
Ensure your eggplants have firm flesh and no bruises or blemishes on their skin. They should also feel heavy in your hand; if they feel light or spongy, they may be overripe and will not absorb as much oil when sautéing, making them more likely to burn during cooking.
NOTE: *If you can, choose smaller Asian eggplants rather than larger American varieties: they tend to be firmer with better flavor.*
Read more: Grandma Browns Baked Beans Recipe
Nutrition Fact:
Mung bean eggplant is an excellent source of fiber, protein, iron, and vitamins A and C. It also contains potassium, which helps to lower blood pressure. Mung beans are a good source of folate or folic acid—a B vitamin that helps prevent congenital disabilities during pregnancy.
Conclusion:
I hope you will like this mung bean eggplant recipe and try it soon in your kitchen. If you want to make it spicy, add more red chili powder and increase the quantity of garam masala powder. You can also add cumin seeds along with other spices to this dish. Also, use fresh green chili peppers for the best result.
Cooking Note:
Mung Bean Eggplant Recipe
Equipment
- Baking sheet
- Oven
Ingredients
- 1 cup mung beans soaked overnight, drained and rinsed
- 2 eggplants washed and cut into 1-inch cubes
- 8 green onions cut into 2-inch pieces including the green part
- 3 garlic cloves finely chopped
- 1 teaspoon ginger peeled and grated or fresh ginger paste
- 2 teaspoons soy sauce or tamari gluten-free if necessary
- 1 teaspoon sesame oil for stir-frying mung bean sprouts plus more for drizzling on a cooked dish later on.
- 1 teaspoon of strong paprika
- 2 teaspoons of pepper
- 1 teaspoon of garam masala
Instructions
- Mung beans must be soaked for at least 8 hours before being cooked.
- Prepare a baking dish by slicing an eggplant into small cubes and baking it at 160°C. Spread them on a baking sheet lined with parchment paper, then sprinkle them with oil and salt. Bake at 400 degrees for 20 minutes (until turning golden brown).
- While waiting, prepare the onions, garlic, ginger, and other ingredients. Add the remaining spices (aside from the fresh parsley) to a pot with some oil, and cook for 5 minutes.
- Cook until the mung beans become slightly mashed, then add the roasted eggplant pieces and water. Some additional water may be required.
- Garnish with chopped fresh herbs.
- Serve over rice or with some delicious naan.
