Spicy Roasted Eggplant Over Rice
 

Spicy Roasted Eggplant Over Rice

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An easy and delicious weeknight meal, the garlic, lemongrass and spices in this dish are delicious -- especially when roasted with eggplant and cauliflower.

SERVING SIZE

serves 4-6

INGREDIENTS

1 ½ cups rice (white or brown)

2 ½ cups water

1 ¼ teaspoons sea salt, divided

4 garlic cloves, chopped

1 tablespoon fresh ginger, grated

1 teaspoon lemongrass, chopped

1 teaspoon ground coriander

1 teaspoon ground cumin

½ teaspoon ground turmeric

½ teaspoon chili powder

1 tablespoon apple cider vinegar

1/3 cup olive oil

3 small or 1 large eggplant, cut into 2-inch wedges

1 head cauliflower, cut into florets

1 (15 oz) can chickpeas, drained and rinsed

3 green onions, chopped, (save some for garnish)

½ cup basil, thinly sliced (save some for garnish)

 

INSTRUCTIONS

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Preheat the oven to 425 degrees F.

In a medium saucepot, pour in the rice, water and ¼ teaspoon salt, and bring to a boil. Cover and simmer on low until almost all of the water is absorbed, about 15 minutes. Remove from heat and let sit, covered, 5-10 minutes. Fluff with a fork, cover and set aside.

Meanwhile, in a food processor, puree the garlic, ginger, lemongrass, coriander, cumin, turmeric, chili powder, 1 teaspoon salt, vinegar and olive oil until thickened.

Toss the garlic mixture with the eggplant wedges and cauliflower florets until they are well-coated.
Place onto a roasting pan in a single layer. Roast until tender, about 20-25 minutes, stirring occasionally. Add the chickpeas during the last 5 minutes.

Remove the vegetables from the oven and toss with the green onions and basil.

Place the cooked rice on a serving plate and spoon over the eggplant and cauliflower. Sprinkle with more green onions and basil and serve warm.

  PRINT VERSION

vegetable plate

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