Spicy Eggplant And Cauliflower With Basil

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.