1400 700 vegan thaiskilleteggplantwithcoconutjasminerice hero

Thai Skillet Eggplant

with Coconut Jasmine Rice

dinner

Comfort Foods Quick and Easy Spring Recipes Summer Recipes Gluten-Free Thai Grain Bowl Hearty Vegetables Dinner <600 Calories
SERVINGS
2 2
PREP & COOK TIME
25 min
CALORIES
590
FAT
15g
CARBOHYDRATES
103g
PROTEIN
14g

MAIN INGREDIENTS

  1. ¾ cup jasmine rice
  2. 5.5 oz coconut milk
  3. 1 eggplant
  4. 3 cloves garlic
  5. 1 shallot
  6. 1 red bell pepper
  7. 2 scallions
  8. 1 jalapeno
  9. 2 tbsp tamari
  10. 1 tbsp rice vinegar
  11. 4 tsp turbinado sugar
  12. 2 tbsp + 1 tsp vegetable oil*
  13. Salt*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the rice

Combine the jasmine rice, coconut milk, ½ cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 15 to 20 minutes.

2
Prepare the vegetables

Trim and chop the eggplant into 1 inch cubes and sprinkle with salt. Peel and mince the garlic. Peel and mince the shallot. Trim, deseed, and roughly chop the bell pepper. Trim and chop the scallions into 2 inch pieces. Trim, deseed, and mince the jalapeño.

3
Cook the eggplant

Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the chopped eggplant and cook until browned in places, about 4 to 5 minutes. Transfer the cooked eggplant to a plate, working in batches if necessary.

4
Cook the aromatics

Return the skillet to medium heat and add 1 tsp vegetable oil. Add the minced garlic, minced shallot, and as much minced jalapeño as you’d like, and cook, stirring frequently, until browned in places, about 3 to 4 minutes.

5
Sauce the eggplant

Add the cooked eggplant, chopped peppers, chopped scallions, tamari, rice vinegar, turbinado sugar, and ¼ cup water to the skillet with the aromatics. Cook until the sauce coats the eggplant, about 1 to 2 minutes. Taste and adjust seasoning with salt.

6
Serve

Divide the coconut jasmine rice between bowls and top with the Thai skillet eggplant. Enjoy!