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Spicy Eggplant and Cauliflower with Basil

Photo: Ann Stratton
Prep time 20 mins
Other time 10 mins
Yield Serves 4


  • 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
  • Cucumber-Apple Slaw

Nutrition Information

  • calcium 89 mg
  • calories 537
  • caloriesfromfat 0 %
  • carbohydrate 79 g
  • cholesterol 0 mg
  • fat 20 g
  • fiber 12 g
  • iron 5 mg
  • protein 13 mg
  • satfat 3 g
  • sodium 1140 mg

How to Make It

  1. 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. 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.

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