Spicy Eggplant And Cauliflower With Basil

• 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

1. Heat oven to 450u0b0F
2. 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.
3. Meanwhile, whisk together the garlic, ginger, oil, curry paste, the remaining salt, and 1/2 cup water.
4. 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.
5. Add the chickpeas during the last 5 minutes of cooking.
6. Remove from oven and toss with the bean sprouts and basil.
7. Serve vegetables over the rice.

basmati rice, kosher salt, garlic, gingerroot, olive oil, red curry, eggplants, cauliflower, chickpeas, bean sprouts, fresh basil leaf

Taken from www.food.com/recipe/spicy-eggplant-and-cauliflower-with-basil-347281 (may not work)