Spicy Eggplant with Cauliflower and Basil
This recipe incorpates vegan and frugal staples of eggplant and chickpeas. I wanted to try this recipe as part of my Eggplant Crusade over on Bitter/Sweet. The results were mixed. The eggplant soaked up much of the sauce, which seemed to mellow the spicy flavors. There may be room for improvement in this recipe, finding a way to incorporate the sauce without allowing the eggplant to soak it all up (as eggplant tends to do).
As part of the Eggplant Crusade, this dish did not win any battles for me. The cauliflower, however, was delicious roasted and would be outstanding on its own with the spicy sauce. The chickpeas add a nutty flavor while fresh basil adds an earthy note. I do not want to advocate taking eggplant out the recipe, but perhaps this is just not a recipe where eggplant can truly shine.
Spicy Eggplant with Cauliflower and Basil
from Cooking Light
1/2 tsp sea salt
2 garlic cloves, minced
1 tbsp freshly ginger, minced
1/3 cup olive oil
2 tsp Thai red curry paste
1 1/2 pounds eggplant, cut lengthwise into wedges
1/2 head cauliflower (about 1 lb), broken into florets
1 can (15 oz can) chickpeas, drained and rinsed
2 cups bean sprouts
1/2 cup fresh basil leaves, torn if large
hot cooked rice, for serving
Preheat oven to 450F and line a baking sheet with aluminum foil.
Whisk together the garlic, ginger, oil, curry paste, salt, and 1/2 cup water. Toss with the eggplants and cauliflower, then transfer to prepared baking sheet, spreading into a single layer. Roast until tender, about 30 minutes, stirring occasionally.
Add the chickpeas during the last 5 minutes of cooking. Remove from oven and toss with the bean sprouts and basil. Serve over cooked rice.
Frugal Breakdown:
1/2 tsp sea salt: negligible
2 garlic cloves: negligible
1 tbsp freshly ginger: $0.20
1/3 cup olive oil: negligible
2 tsp Thai red curry paste: negligible (see below)
1 1/2 pounds eggplant: $1.80
1/2 head cauliflower: $1.00
1 can (15 oz can) chickpeas: $0.99
2 cups bean sprouts: $0.99
1/2 cup fresh basil leaves: $1.00
hot cooked rice: $1.05
TOTAL: $7.03
Verdict: Success, if you already have red curry paste. This is one of those things I keep in the pantry and do not use too often, so 2 teaspoons is not a large amount. If you do not already have this, it can set you back almost $4, which would not be a success.
Rice is also difficult to determine. I tend to buy Jasmine rice, which is a bit more expensive and cook it with some coconut milk. If you buy generic white rice, however, it is very cheap. I also considered 1/3 cup of olive oil negligible because I buy large bottles on sale, but again if this is not a regular item in your pantry it may be more expensive.