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