Spicy Eggplant and Cauliflower with Basil

Ingredients

• 4 servings cucumber-apple slaw 
• 1.5 pounds baby eggplants cut lengthwise into wedges
• 3 cups rice 
• 2 cups bean sprouts 
• 15 ounce chickpeas drained and rinsed canned
• 1 pound cauliflower 
• 0.5 cup basil leaves fresh
• 2 large garlic cloves minced
• 1 tablespoon ginger freshly grated
• 1.5 teaspoons kosher salt 
• 0.3 cup olive oil 
• 2 teaspoons thai curry paste red (such as Thai Kitchen)

Equipment

• sauce pan
• oven
• whisk
• roasting pan

Directions

1. 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.
2. 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.
3. Add the chickpeas during the last 5 minutes of cooking.
4. Remove from oven and toss with the bean sprouts and basil.
5. Place 1 cup of rice on each of 4 plates and top with some of the vegetables. Reserve half for Coconut Rice with Winter Squash and freeze the other half for use in either Red Bean and Spinach Burritos, Lentils and Rice, or Stuffed Peppers.