Curried Eggplant With Tomatoes And Basil

Serves 4
Hands-On Time:
15m
Total Time:
25m
Ingredients
- 1 cup white basmati rice
- Kosher salt and black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 pints cherry tomatoes, halved
- 1 eggplant (about 1 pound), cut into 1/2-inch pieces
- 1 1/2 teaspoons curry powder
- 1 15.5-ounce can chickpeas, rinsed
- 1/2 cup fresh basil
- 1/4 cup plain low-fat yogurt (preferably Greek), optional
Directions
- In a medium saucepan with a tight-fitting lid, combine rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
- Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.
- Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until the eggplant is tender, 12 to 15 minutes. Stir in the chickpeas and cook just until heated through, about 3 minutes.
- Remove from heat and stir in the basil. Serve over the rice with yogurt, if using.
Nutritional Information
- Per Serving
- Calories 339Calories From Fat 13%
- Protein 9g
- Carbohydrate 71g
- Sugar 8g
- Fiber 11g
- Fat 5g
- Sat Fat 1g
- Calcium 65mg
- Iron 3mg
- Sodium 697mg
- Cholesterol 0mg
What does this mean? See Nutrition 101.
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