Curried Eggplant With Tomatoes and Basil

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Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 339 calories
    • Calories 13 calories from fat
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 697 mg
    • Protein 9 g
    • Carbohydrate 71 g
    • Sugar 8 g
    • Fiber 11 g
    • Iron 3 mg
    • Calcium 65 mg

Ingredients

  1. Check 1cup white basmati rice
  2. Check kosher salt and black pepper
  3. Check 1tablespoon olive oil
  4. Check 1 onion, chopped
  5. Check 2pints cherry tomatoes, halved
  6. Check 1 eggplant (about 1 pound), cut into 1/2-inch pieces
  7. Check 1 1/2teaspoons curry powder
  8. Check 1 15.5-ounce can chickpeas, rinsed
  9. Check 1/2cup fresh basil
  10. Check 1/4cup plain low-fat yogurt (preferably Greek), optional

Directions

  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1 ½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.
  6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.