Thai Skillet Eggplant
with Coconut Jasmine Rice
- ¾ cup jasmine rice
- 5.5 oz coconut milk
- 1 eggplant
- 3 cloves garlic
- 1 shallot
- 1 red bell pepper
- 2 scallions
- 1 jalapeno
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 4 tsp turbinado sugar
- 2 tbsp + 1 tsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Small saucepan with lid
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.
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.
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.
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.
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.
Divide the coconut jasmine rice between bowls and top with the Thai skillet eggplant. Enjoy!