Vegetarian

Curried eggplant and tomato with basil is for Dinner.

Curried eggplant and tomato with basil takes 15 minutes to prepare.

Curried eggplant and tomato with basil takes 30 minutes to cook.

Curried eggplant and tomato with basil makes 4 servings.

The ingredients for Curried eggplant and tomato with basil are:

• 1 cup basmati rice (cook)
• 1 tbsp olive oil
• 1 onion (chopped)
• 2 pints cherry tomatos (halved)
• 1 eggplant (about 1 lb), cut into ½ in cube
• 1 ½ curry pd
• Kosher salt & pepper
• 1 15.5 oz can chickpeas (rinsed and drained)
• ½ cup fresh basil
• ¼ cup plain yogurt (optional)

Here is how you make Curried eggplant and tomato with basil:

1. Cook rice according to directions2. Heat oil and add onion, stirring occasionally until softened.3. Stir in the tomatoes, eggplant, curry pwd, sald and pepper, stirring until fragrant4. Add 2 cups of water and bring to a boil. Reduce heat and simmer, partially covered until the eggplant is tender.5. Stir in chickpeas and cook until heated through.6. Remove from heat, stir in basil.7. Serve over the rice, and add a dollop of yogurt. Makes 4 servings. Number of Servings: 4Recipe submitted by SparkPeople user LINDALUT.

The nutritional information for Curried eggplant and tomato with basil is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 327.9

• Total Fat: 5.8 g
• Cholesterol: 0.0 mg
• Sodium: 340.9 mg
• Total Carbs: 60.7 g
• Dietary Fiber: 10.4 g
• Protein: 10.0 g