Spicy Eggplant and Cauliflower with Basil

Spicy Eggplant and Cauliflower with Basil
Photo by Ann Stratton


  • 2 large garlic cloves, minced
  • ½ cup fresh basil leaves, torn if large
  • 1/3 cup olive oil
  • ½ head cauliflower (about 1 pound), broken into florets
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 tablespoon freshly grated ginger
  • 3 cups basmati rice
  • + 5 more ingredients
    • 2 cups bean sprouts
    • 3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges
    • Cucumber-Apple Slaw
    • 1 ½ teaspoons kosher salt
    • 2 teaspoons Thai red curry paste (such as Thai Kitchen)

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...

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