Spicy Eggplant And Cauliflower With Basil Recipe

Name: Spicy Eggplant And Cauliflower With Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (such as Thai Kitchen); 3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges; 1/2 head cauliflower (about 1 pound), broken into florets; 1 15-ounce can chickpeas, drained and rinsed; 2 cups bean sprouts; 1/2 cup fresh basil leaves, torn if large

Servings: persons

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 (such as Thai Kitchen)
3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
1/2 head cauliflower (about 1 pound), broken into florets
1 15-ounce can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaves, torn if large

1
Heat oven to 450u00b0 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. Place 1 cup of rice on each of 4 plates and top with some of the vegetables. Reserve half for Coconut Rice with Winter Squash and freeze the other half for use in either Red Bean and Spinach Burritos, Lentils and Rice, or Stuffed Peppers.

838

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups basmati rice, 1 1/2 teaspoons kosher salt, 2 large garlic cloves, minced, 1 tablespoon freshly grated ginger, and more.

Yes, Spicy Eggplant And Cauliflower With Basil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Eggplant And Cauliflower With Basil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions