Spicy Eggplant and Cauliflower With Basil |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A meatless meal found in Real Simple magazine. Ingredients:
3 cups basmati rice |
1 1/2 teaspoons kosher salt |
2 large garlic cloves, minced |
1 tablespoon freshly grated gingerroot |
1/3 cup olive oil |
2 teaspoons thai red curry paste (such as thai kitchen) |
1 1/2 lbs eggplants, cut lengthwise into wedges (3 small ) |
1/2 head cauliflower, broken into florets (about 1 pound) |
1 (15 ounce) can chickpeas, drained and rinsed |
2 cups bean sprouts |
1/2 cup fresh basil leaf, torn if large |
Directions:
1. Heat oven to 450°F
2. 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.
3. Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
4. 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.
5. Add the chickpeas during the last 5 minutes of cooking.
6. Remove from oven and toss with the bean sprouts and basil.
7. Serve vegetables over the rice.
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