Spicy Eggplant and Cauliflower with Basil

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Spicy Eggplant and Cauliflower with Basil

 

3 cups basmati rice

1 1/2 teaspoons kosher salt

2 large garlic cloves, minced

1 tablespoon freshly grated ginger

1/3 cup olive oil

2 teaspoons Thai red curry paste

3 small or baby eggplants, cut lengthwise into wedges

1/2 head cauliflower, broken into florets

1 15 ounce can chickpeas, drained and rinsed

2 cups bean sprouts

1/2 cup fresh basil leaves, torn if large

 

Heat oven to 450 degrees. In a large saucepan, combine the rice, 1/2 teaspoon

of salt, and 4 1/2 cups water and bring to a boil. 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. Meanwhile, whisk together the garlic, ginger,

oil, curry paste, the remaining salt, and 1/2 cup water. Toss with the eggplants

and cauliflower, then transfer to a roasting pan, spreading into a single layer.

Roast until tender, about 30 minutes, stirring occasionally. Add the chickpeas

during the last 5 minutes of cooking. Remove 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.

Makes 4 servings.

 

 

 

 

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