Spicy Eggplant and Cauliflower With Basil

Submitted by Pinay0618

"A meatless meal found in Real Simple magazine."

 

• 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

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.