Spicy Eggplant and Cauliflower with Basil
I am a sucker for curry so whenever given a chance I will try it. Since eggplant is typically productive for us this is a good recipe. Spicy eggplant and cauliflower with basil can be put into Tupperware and frozen for future use – go-preppers-go!!
1 ½ cups rice
2 large garlic cloves, finely chopped
1 tablespoon freshly grated ginger
1/3 cup olive oil
2 teaspoons Thai red curry paste
3 small (about 1 1/2 pounds), cut lengthwise into ½” wedges – use a mandolin if you have to maintain consistency
1/2 head cauliflower (about 1 pound), broken into florets
1 15 ounce can chickpeas – I use regular garden peas. They have 1/5 the amount of carbs!!
2 cups bean sprouts
½ cup fresh basil leaves – try to “chiffonade” the leaves for that extra effect
Heat oven to 450 F.
In a large saucepan, combine the rice, ¼ teaspoon salt, and 2 ¼ 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.
While the rice is cooking, whisk together the garlic, ginger, oil, curry paste, 1 ¼ teaspoons salt, and ½ cup water. Toss with the eggplants and cauliflower.
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.
Remove the vegetables from oven and toss with the bean sprouts and basil. Pour the spicy eggplant and cauliflower over and serve.
Look at other eggplant recipes https://traderscreek.com/recipes/recipe-index/