Curried Eggplant With Tomatoes and Basil

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This meat-free meal gets a bold, slightly nutty flavor—and lots of protein and fiber—from earthy chickpeas.

Curried Eggplant With Tomatoes and Basil
Photo: Con Poulos
Hands On Time:
15 mins
Total Time:
25 mins
Yield:
4 serves

You won't miss the meat in this vegetarian meal. Chickpeas add protein and fiber to this curried eggplant dish, while the tomatoes and basil enhance its vitamin profile.

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 ½-inch pieces

  • 1 ½ teaspoons curry powder

  • 1 15.5-ounce can chickpeas, rinsed

  • ½ cup fresh basil

  • ¼ cup plain low-fat yogurt (preferably Greek), optional

Directions

  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ 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.

  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.

  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.

  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.

  6. 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.

Nutrition Facts (per serving)

339 Calories
5g Fat
71g Carbs
9g Protein
Nutrition Facts
Calories 339
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 5%
Sodium 697mg 30%
Total Carbohydrate 71g 26%
Total Sugars 8g
Protein 9g
Calcium 65mg 5%
Iron 3mg 17%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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