RSS Feed Follow Me On Twitter Join Me On Facebook

May 28th, 2013

What’s Cooking? Curried Eggplant with Tomatoes & Basil, Easy, Meatless, Gluten Free!, Delaware Beaches, Southern Delaware

It should have been meatless Monday, but how could we have done that to Memorial Day?  So, instead, meatless Tuesday it is.  This recipe uses curry powder.  If you are not a fan of curry, you might want to close this post now, or figure out a way to make it your own.  I usually do.  For example this recipe called for the addition of water, instead I added vegetable broth.  It gave it more flavor and color.

The recipe is simple, takes no time to prepare and it is also good for you.


1 cup white Basmati rice

Kosher salt and black pepper

1 tablespoon olive oil

1 onion, chopped

2 pints cherry tomatoes, halved (I only had one, and it was just fine,)

1 eggplant (1 lb.), cut into 1/2-inch pieces (Don’t worry about peeling them.)

1 1/2 tsps. curry powder (I used a bit more because I like it.)

2 cups of vegetable broth

1 15 1/2 ounce can of chickpeas, rinsed

1/2 cup fresh basil

1/4 cup plain low-fat yogurt (preferably Greek).  It is optional.

Make the rice according to package directions.

While the rice is cooking, heat the oil in a deep frying pan over medium-high heat.  Add the onion and cook, stirring occasionally, until softened, for about 5 minutes.

Stir in the tomatoes, eggplant, curry powder, 1 tsp. salt, and 1/4 tsp. pepper.  Cook, stirring, until fragrant, about 2 minutes.


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

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


Remove the vegetables from heat and stir in the basil.  Fluff the rice with a fork.

Serve the vegetables over rice.


And, it will be totally up to you if you want to garnish it with yogurt.  Yogurt and curry…they do go well together.



Note:  To make the recipe gluten free, please make sure to read the labels.  Plenty of canned veggies are gluten free, and some companies do use more sodium than others.  Same with the broth.

Tags: , , , , , , , , , , , ,

This entry was posted on Tuesday, May 28th, 2013 at 9:34 am and is filed under Delaware, Delaware Beaches, General, Recipes, Southern Delaware, Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

Comments are closed.

Search the Archives