Spicy Eggplant And Cauliflower With Basil

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3 cups basmati rice

1 1/2 teaspoons kosher salt

2 large garlic cloves, minced

1 tablespoon freshly grated ginger

1/3 cup olive oil

2 teaspoons Thai red curry paste (such as Thai Kitchen)

3 small or baby eggplants (about 1 1/2 pounds), cut lengthwise into wedges

1/2 head cauliflower (about 1 pound), broken into florets

1 15-ounce can chickpeas, drained and rinsed

2 cups bean sprouts

1/2 cup fresh basil leaves, torn if large

Cucumber-Apple Slaw

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