"Roasted cauliflower, creamy Japanese eggplant, and hearty chickpeas form the base of this nourishing dish, all warmly spiced with garam masala and caramelized to perfection in a hot oven. A simple lemony yogurt sauce adds brightness and tang, while a handful of juicy pomegranate seeds brings bursts of sweetness and color to every bite. Served over fluffy basmati rice, this bowl is as comforting as it is vibranta one-pan meal ideal for cozy weeknights or laid-back dinner parties."
"Preheat the oven to 475F. On a large rimmed baking sheet, toss the cauliflower, onion, eggplant and chickpeas with the olive oil, garam masala and 1 teaspoon of salt. Spread in an even layer. Roast for 2030 minutes, flipping the vegetables halfway through, until golden brown and tender. Meanwhile, in a small bowl, whisk together the yogurt, lemon juice and remaining teaspoon salt until smooth and creamy."
The recipe layers roasted cauliflower, sliced Japanese eggplant, onion, and chickpeas tossed with olive oil, garam masala, and salt. Vegetables roast at 475°F for 20–30 minutes until caramelized and tender. A lemony yogurt sauce made with plain yogurt, lemon juice, and salt provides acidity and creaminess. Pomegranate seeds add bursts of sweetness and color. The roasted mix is served over fluffy basmati rice. The recipe yields four servings and recommends optional swaps like sweet potato or butternut squash, or alternate pairings such as naan or quinoa for variation.
Read at www.mercurynews.com
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