Spicy Eggplant and Cauliflower With Basil

Spicy Eggplant With Cauliflower and Basil
Ann Stratton
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preparation
20
minutes
cooking
30
minutes
Serves 4

Ingredients

1 1/2
cups
basmati rice
kosher salt
2
large garlic cloves, finely chopped
1
tablespoon
freshly grated ginger
1/3
cup
olive oil
2
teaspoons
Thai red curry paste (such as Thai Kitchen)
3
small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
1/2
head cauliflower (about 1 pound), broken into florets
1
15-ounce can chickpeas, drained and rinsed
2
cups
bean sprouts
1/2
cup
fresh basil leaves, torn if large

Directions

  1. Heat oven to 450º F.
  2. In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.
  3. Cover and simmer on low until the water is absorbed, about 15 minutes. Remove from heat and let sit 5 minutes. Fluff with a fork and set aside.
  4. Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
  5. Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.
  6. Remove the vegetables from oven and toss with the bean sprouts and basil. Place 1 cup of rice on each of 4 plates and top with some of the vegetables.
Kay Chun
November 2003

Nutritional Information

  • Per Serving
  • Calories 537
  • Calcium 89 mg
  • Carbohydrate 79 g
  • Cholesterol 0 mg
  • Fat 20 g
  • Fiber 12 g
  • Iron 5 mg
  • Protein 13 mg
  • Sat Fat 3 g
  • Sodium 1140 mg
What does this mean? See Nutrition 101.

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