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Spicy Eggplant and Cauliflower With Basil

Spicy Eggplant With Cauliflower and Basil
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Serves 4| Hands-On Time: | Total Time:


  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.
By December, 2003

Nutritional Information

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

Quick Tip

White Long Grain Rice
If you don’t have basmati rice, use long-grain white or jasmine rice instead.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.