Spicy Eggplant and Cauliflower With Basil

Ingredients

• 1 1/2 cups basmati rice
• kosher salt
• 2 large garlic cloves, finely chopped
• 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

Quick Tip

If you don’t have basmati rice, use long-grain white or jasmine rice instead.

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. 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.
4. Meanwhile, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
5. 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.
6. 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.

By Kay Chun , December, 2003