Spicy Eggplant and Cauliflower With Basil
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
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
- Heat oven to 450°F
- 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.
- Serve vegetables over the rice.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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