Thai

Roasted Eggplant Thai Salad with Purple Jasmine Rice

Name: Roasted Eggplant Thai Salad with Purple Jasmine Rice
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 50 min
Yield: 4 servings
Ingredients: 1 1/2 pounds Japanese or small eggplant -- cut into 3/4-inch cubes; 1 teaspoon Kosher salt; 2 tablespoons extra-virgin olive oil; 1 1/2 cups chopped plum or cherry tomatoes; 1/4 cup chopped mint leaves; 1/4 cup chopped cilantro leaves; 1 tablespoon chopped Italian parsley; 5 tablespoons fresh lime juice; 2 tablespoons Thai fish sauce; 1 tablespoon extra-virgin olive oil; 1/4 Teaspoon sugar; 1/2 hot chili (such as banana, serrano, or jalapeńo -- seeded and minced); 2 cups cooked purple jasmine or black rice

Make this flavorful and colorful Roasted Eggplant Thai Salad with Purple Jasmine Rice for lunch this weekend!

By Chef Laura Bonicelli

eggplantfish saucejalapeno

Prep Time

15 min

Cook Time

20 min

Total Time

1 hr 50 min

Servings

4 servings

Ingredients

eggplant mixture

1 1/2 poundsJapanese or small eggplant -- cut into 3/4-inch cubes
1 teaspoonKosher salt
2 tablespoonsextra-virgin olive oil
1 1/2 cupschopped plum or cherry tomatoes
1/4 cupchopped mint leaves
1/4 cupchopped cilantro leaves
1 tablespoonchopped Italian parsley

dressing

5 tablespoonsfresh lime juice
2 tablespoonsThai fish sauce
1 tablespoonextra-virgin olive oil
1/4 Teaspoonsugar
1/2 hot chili (such as banana, serrano, or jalapeńo -- seeded and minced)
2 cupscooked purple jasmine or black rice

Instructions

1
2
Toss the cubed eggplant with salt and set aside for 45 minutes.
3
Preheat oven to 425º F. Toss the eggplant with olive oil and spread in a single layer on a baking sheet. Roast the eggplant in the oven for 20 minutes, stir and roast for an additional 10 minutes until the eggplant is browning and soft. Put the eggplant in a bowl, cover the bowl tightly with plastic wrap, and cool. When cool, toss with herbs and tomato.
4
5
In a small bowl, mix the lime juice, fish sauce, olive oil, sugar, chili, and toss with the eggplant mixture, reserve some dressing for serving on the side. Allow to sit for 30 minutes; adjust seasoning.
6
Serve the eggplant mixture over the hot rice. This recipe is also delicious cold.

Nutrition (per serving)

487

Calories

Protein

87g

Carbs

11g

Fat

Fiber

1302mg

Sodium