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 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.
- 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 ¼ 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 eggplant is tender, 12 to 15 minutes.
- Stir in the chickpeas and cook just until heated through, about 3 minutes.
- 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.
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.
Quick Tip
Don’t uncover the pan or stir the rice during cooking. If it is done before you’re ready to serve, place a folded towel over
the pan and replace the lid.
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