STEAMED JASMINE RICE WITH GRILLED EGGPLANT SALAD
This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid's wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. I like to use my panini grill for grilling eggplant.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h30m
Yield Serves four
Number Of Ingredients 12
Steps:
- Place the rice in a bowl, cover with water and swirl the rice around. Drain and repeat this step two or three more times until the water runs clear. Drain, place the rice in a medium-sized, heavy saucepan, and add enough water to cover the rice by a little more than 1/2 inch. (Measure by placing the tip of your index finger on the surface of the rice; the water should come to just below the first joint.) Add salt if desired, and bring to a boil. Allow the water to boil hard for about 15 seconds, then reduce the heat, cover and cook over very low heat for 15 minutes. Do not lift the lid during this time.
- Turn off the heat, and leave the lid on the rice. Let stand for five to ten minutes. Remove the lid, and gently turn the rice with a paddle to bring the rice up from the bottom of the pot. Return the lid, and let stand while you prepare the eggplant.
- Heat a panini grill to high, or prepare a hot grill. Brush the eggplant slices with canola oil. Grill for three to four minutes in the panini grill (five to eight minutes per side on a regular grill) until the slices are slightly browned and tender all the way through. As each batch is done, remove to a bowl. When all of the eggplant has been grilled, cover the bowl tightly and allow the eggplant to steam and eventually to cool.
- Coarsely chop the eggplant, and toss together with the herbs and diced tomato. Mix together the lime juice, fish sauce, sugar and chile. Toss with the eggplant mixture. Allow to sit for 30 minutes to an hour, then taste and adjust seasoning.
- Place the rice on a platter or on individual plates, top with the eggplant mixture and serve.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 7 grams, Carbohydrate 51 grams, Fat 8 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 717 milligrams, Sugar 8 grams, TransFat 0 grams
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Masun Rana
[email protected]I would have liked the recipe to include more detailed instructions for grilling the eggplant.
Davon Bush
[email protected]This was my first time making eggplant salad and it turned out great! The recipe was easy to follow and the results were delicious.
Ryan Kumar
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggplant salad is especially popular.
Bawa Hassan
[email protected]This recipe was a bit too complicated for my taste. I prefer simpler dishes.
francis igoche
[email protected]The eggplant salad was a bit too spicy for my taste, but the jasmine rice was perfect.
Melissa Hisoka
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
shiam Shiam999k
[email protected]I'm not a fan of eggplant, but I loved this recipe! The salad was flavorful and the rice was cooked perfectly.
Dotse Rose
[email protected]The eggplant salad was a bit too oily for my taste, but the jasmine rice was perfect.
ANIME Boy
[email protected]This recipe is a great way to use up leftover eggplant. The salad is also a healthy and refreshing side dish.
M.G CH
[email protected]I would have liked the recipe to include more detailed instructions for grilling the eggplant.
Emmanuel Trust
[email protected]This was my first time making eggplant salad and it turned out great! The recipe was easy to follow and the results were delicious.
Victoria Reeves
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggplant salad is especially popular.
Rehman RAJ
[email protected]This recipe was a bit too complicated for my taste. I prefer simpler dishes.
Calrb
[email protected]I'm a big fan of eggplant and this recipe did not disappoint. The salad was flavorful and the rice was cooked perfectly.
Dimas Molina
[email protected]The eggplant salad was a bit too spicy for my taste, but the jasmine rice was perfect.
Olakunle Busayo
[email protected]This recipe was easy to follow and the results were delicious. I would definitely recommend it to others.
Foncha Junior
[email protected]I followed the recipe exactly and the dish turned out great! The eggplant salad was especially good.
Helena McMahon
[email protected]I'm not a huge fan of eggplant, but this recipe changed my mind! The salad was so flavorful and the rice was cooked to perfection.
peerphton peerphton
[email protected]The grilled eggplant salad was delicious, but the jasmine rice was a bit bland for my taste.
Maria Medrano
[email protected]This recipe was a hit with my family! The eggplant salad was flavorful and the jasmine rice was cooked perfectly. I will definitely be making this again.