curried-eggplant-with-tomatoes-and-basil

Best Dinner Food

Curried Eggplant With Tomatoes and Basil

This meat-free meal gets a bold, slightly nutty flavor—and lots of protein and fiber—from earthy chickpeas.

Ingredients

  1. 1 cup white basmati rice

  2. kosher salt and black pepper

  3. 1 tablespoon olive oil

  4. 1 onion, chopped

  5. 2 pints cherry tomatoes, halved

  6. 1 eggplant (about 1 pound), cut into ½-inch pieces

  7. 1 ½ teaspoons curry powder

  8. 1 15.5-ounce can chickpeas, rinsed

  9. ½ cup fresh basil

  10. ¼ cup plain low-fat yogurt (preferably Greek), optional

Directions

  1. In a medium saucepan with a tight-fitting lid, combine the rice, 1½ cups water, and ½ teaspoon salt and bring to a boil. Stir the rice once, cover, and reduce heat to low. Simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.

  2. Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.

  3. Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about 2 minutes.

  4. Add 2 cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.

  5. Stir in the chickpeas and cook just until heated through, about 3 minutes.

  6. Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork. Serve the vegetables over the rice with yogurt, if using.