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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:

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.
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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