Spicy Eggplant and Cauliflower With Basil

spicy-eggplant-cauliflower-basil
Photo by Ann Stratton
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 537 calories
    • Fat 20 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Sodium 1140 mg
    • Protein 13 mg
    • Carbohydrate 79 g
    • Fiber 12 g
    • Iron 5 mg
    • Calcium 89 mg

Ingredients

  1. Check 1 1/2cups basmati rice
  2. Check kosher salt
  3. Check 2 large garlic cloves, finely chopped
  4. Check 1tablespoon freshly grated ginger
  5. Check 1/3cup olive oil
  6. Check 2teaspoons Thai red curry paste (such as Thai Kitchen)
  7. Check 3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
  8. Check 1/2 head cauliflower (about 1 pound), broken into florets
  9. Check 1 15-ounce can chickpeas, drained and rinsed
  10. Check 2cups bean sprouts
  11. Check 1/2cup 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.