Roasted Eggplant Thai Salad with Purple Jasmine Rice
Golden cubes of roasted eggplant mingle with vibrant herbs and tangy lime in this refreshing Thai-inspired salad. Served over nutty purple jasmine rice, it's a stunning centerpiece that bridges comfort and exotic flavors beautifully.
By Chef Laura Bonicelli
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
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
- 2
Toss the cubed eggplant with salt and set aside for .
- 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 , stir and roast for an additional 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 ; adjust seasoning.
- 6
Serve the eggplant mixture over the hot rice. This recipe is also delicious cold.