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–+ servings
Eggplant salad

Roasted Eggplant Thai Salad with Purple Jasmine Rice

© Chef Laura Bonicelli
Make this flavorful and colorful Roasted Eggplant Thai Salad with Purple Jasmine Rice for lunch this weekend!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
1 hour 15 minutes
Total Time 1 hour 50 minutes
Course Dinner, Lunch, Main Dish - Fish and Seafood, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, MM-Blue, Salad
Cuisine Thai
Servings 4
Calories 487 kcal

Ingredients
  

=====eggplant mixture=====

  • 1 1/2 pounds Japanese or small eggplant -- cut into 3/4-inch cubes
  • 1 teaspoon Kosher salt

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  • 2 tablespoons extra-virgin olive oil

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  • 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

=====dressing======

  • 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

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  • 2 cups cooked purple jasmine or black rice

Instructions
 

=====eggplant mixture=====

  • Toss the cubed eggplant with salt and set aside for 45 minutes.
  • 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.

=====dressing=====

  • 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.
  • Serve the eggplant mixture over the hot rice. This recipe is also delicious cold.

Nutrition

Calories: 487kcalCarbohydrates: 87gProtein: 9gFat: 11gSaturated Fat: 2gSodium: 1302mgPotassium: 644mgFiber: 7gSugar: 8gVitamin A: 313IUVitamin C: 17mgCalcium: 52mgIron: 2mg
Keyword eggplant, fish sauce, jalapeno
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