Eggplants are packed with vitamins and antioxidants, and can be grilled, roasted, stuffed, or sautéed. Here’s a recipe for Curried Eggplant that gets a bold, slightly nutty flavor—and lots of protein and fiber—from chickpeas. It serves four, with 339 calories and a healthy nine grams of protein per serving.
Curried Eggplant with Tomatoes and Basil
- 1 cup white basmati rice
- Salt and pepper
- 1 tbsp.olive oil
- 1 onion, chopped
- 2 pints cherry tomatoes, halved
- 1 eggplant (about 1 pound), cut into half-inch pieces
- 1½ tsp. curry powder
- One 15.5-oz. can chickpeas, rinsed
- ½ cup fresh basil
- ¼ cup plain low-fat yogurt (preferably Greek), optional
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 five minutes.
Meanwhile, heat the oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, four to six minutes.
Stir in the tomatoes, eggplant, curry powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until fragrant, about two minutes.
Add two cups water and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
Stir in the chickpeas and cook just until heated through, about three minutes.
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 the optional ingredient.
