Spicy Eggplant with Cauliflower and Basil

Spicy Eggplant with Cauliflower and Basil (from Real Simple, Total Time: 45 minutes, Servings: 5-6)

Ingredients

·         1 ½ cups rice

·         kosher salt

·         2 large garlic cloves, finely chopped

·         1 tsp. dried ginger

·         1/3 cup olive oil

·         2 tsp. Thai red curry paste

·         3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges

·         ½ head cauliflower (about 1 pound), broken into florets

·         1 15-oz. can chickpeas, drained and rinsed

·         2 cups bean sprouts

·         ½ cup fresh basil leaves, torn

Directions

1.       Heat oven to 450º F.

2.       In a large saucepan, make rice according to bag or box.

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

4.       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.

5.       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.

I have two main issues with this recipe.  First, it is not spicy the way it is – not even my husband thought it was.  Second, the eggplant gets really mushy and it is kind of a gross texture.  That said, adding a bit of Sriracha definitely helped spice up the dish.  The overall taste is OK – I cannot really pinpoint a specific taste, but the different spices work well with the curry paste so that there is no overwhelming flavor.  I like the addition of the bean sprouts – adding a vegetable that I am not used to eating is always nice.  The chickpeas and cauliflower remain crisp and crunchy, which is a nice change from the mushy eggplant and soft rice.  I do not think that I will be making this recipe again.