Curried Eggplant with Tomatoes and Thai Basil

Cooking Tip: Allowing rice to stand covered after cooking steams it, ensuring that all liquid is absorbed– and that you’ll have perfectly fluffy rice. Be sure to read through the entire recipe before you begin cooking. Trust us–you’ll be glad you did! Visit for helpful how to videos!

Wine Pairing: 2013 Blue Quail Chardonnay – $15/bottle


  • ¾ cup basmati rice
  • 1 yellow onion
  • 1 pint grape tomatoes
  • 2 Japanese eggplants
  • ½ bunch Thai basil
  • 1 can chickpeas
  • 1½ tablespoons curry powder
  • ¼ cup nonfat Greek yogurt

What You Need At Home

  • Small pot with lid
  • Large high-sided pan
  • 1 tablespoon olive oil
  • 3¼ cups water
  • Kosher salt
  • Black pepper

1. Cook Basmati Rice

In a small pot, bring basmati rice, 1¼ cups water, and a pinch salt to a boil over high heat. Stir once, cover, reduce heat to low, and cook for 12 minutes. Remove pot from heat and allow to stand, still covered, for 10 minutes. Uncover, fluff with a fork, and set aside.

2. Prepare Ingredients

While rice cooks, peel onion and mince. Rinse tomatoes and halve. Rinse eggplants and cut into 1-inch slices. Rinse Thai basil and pick leaves, discarding stems. Drain chick peas and

3. Sauté Vegetables

Heat 1 tablespoon olive oil in a large high-sided pan over medium heat. When oil is shimmering, add onion and cook until soft and translucent, about 3 minutes. Add tomato, eggplant, and curry powder and stir to coat. Sauté until vegetables are browned and beginning to soften, about 5 minutes.

4. Simmer Eggplant

Add 2 cups water to pan with vegetables, increase heat to high, and bring to a boil. Then reduce heat to medium and simmer until eggplant is tender, about 12 minutes.

5. Simmer Chickpeas

Add chickpeas to pan with eggplant and cook until warmed through, 1-2 minutes. Taste and add salt and pepper as needed. Remove pan from heat and stir in Thai basil. In a small bowl, season Greek yogurt with salt and pepper.

6. Plate Eggplant

Divide basmati rice evenly between 2 bowls. Top with curried eggplant and garnish with Greek yogurt. Serve.


Recipe provided by Plated.

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