Spicy Eggplant And Cauliflower With Basil - cooking recipe

Ingredients

3 cups basmati rice
1 1/2 teaspoons kosher salt
2 large garlic cloves, minced
1 tablespoon freshly grated gingerroot
1/3 cup olive oil
2 teaspoons Thai red curry paste (such as Thai Kitchen)
1 1/2 lbs eggplants, cut lengthwise into wedges (3 small )
1/2 head cauliflower, broken into florets (about 1 pound)
1 (15 ounce) can chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaf, torn if large

Preparation

Heat oven to 450\u00b0F
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.
Serve vegetables over the rice.