Quick Lunch Series: Roasted Eggplant & Cauliflower

This recipe is adapted from here.

Ingredients:

1 Japanese Eggplant, sliced into wedges

1/2 Cauliflower cut into florets

1-2 tbsp red curry paste

1 cup chickpeas

1-2 garlic cloves, chopped

1 small piece of ginger grated

olive oil

salt to taste

a few fresh basil leaves

Pre-heat oven to 400 degrees.

If using dry chickpeas, soak in water overnight and steam. If using canned, rinse and set aside.

Toss eggplant, cauliflower, ginger, garlic, oil, salt and curry paste. Roast in oven for 30-40 minutes until lightly brown.

Add chickpeas and mix well. Continue to roast for another 5-10 minutes.

Garnish with basil and serve warm over a bowl of rice. Perfect for that office day meal.