Spicy Eggplant and Cauliflower with Basil

Shopping List

  1. Jasmati Rice (32 oz)
  2. Kosher salt
  3. Colossal Garlic (1 ct)
  4. Ginger (.25 lbs.)
  5. Olive oil
  6. Thai red curry paste (such as Thai Kitchen)
  7. Eggplant (1 ct)
  8. Cauliflower (1 ct)
  9. Chickpeas
  10. Bean sprouts
  11. Basil (1 bunch)

Ingredients

  • 1 1/2 cups jasmati rice
  • kosher salt
  • large garlic cloves, finely chopped
  • tablespoon freshly grated ginger
  • 1/3 cup olive oil
  • teaspoons Thai red curry paste (such as Thai Kitchen)
  • small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
  • 1/2 head cauliflower (about 1 pound), broken into florets
  • 15-ounce can chickpeas, drained and rinsed
  • cups bean sprouts
  • 1/2 cup fresh basil leaves, torn if large

Directions

    1. Heat oven to 450º F.
    2. In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ cups water and bring to a boil.
    3. .
    4. 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.
    5. .
    6. Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water.
    7. .
    8. Toss with the eggplants and cauliflower.
    9. .
    10. Transfer to a roasting pan in a single layer. Roast until tender, about 30 minutes, stirring occasionally, adding the chickpeas during the last 5 minutes.
    11. .
    12. Remove the vegetables 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.