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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Robert Frederick
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
The Colorless Bonnie
[email protected]I had some trouble getting the jasmine rice to cook evenly. I think I'll try using a different type of rice next time.
Andrews Mensah
[email protected]The eggplant salad was a bit too smoky for my taste. I think I'll try grilling the eggplant for a shorter amount of time next time.
Rahma Ahmed
[email protected]This recipe was a bit too bland for my taste. I added some extra spices to the eggplant salad, and that helped a lot.
Siphokazi Mdletye
[email protected]I made this recipe for a potluck, and it was a big hit. Everyone loved the grilled eggplant salad, and they all asked for the recipe.
Moukaila Sunusi
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the grilled eggplant salad, and they even ate their rice.
Zaid Riyadh
[email protected]I'm not a big fan of eggplant, but I really enjoyed this salad. The grilled eggplant was smoky and flavorful, and the tahini dressing was creamy and tangy.
tina peterson
[email protected]This recipe is a great way to use up leftover grilled eggplant. I had some leftover from a barbecue, and this was the perfect way to use it up.
Chichi Kansonkho
[email protected]I love how easy this recipe was to make. I was able to get dinner on the table in less than 30 minutes, and it was delicious!
Daniel Onyebuchi
[email protected]The grilled eggplant salad was a great way to add some variety to my usual rice dish. It was flavorful and smoky, and the tahini dressing was a perfect complement.
Esther Piedu
[email protected]This recipe was a hit with my family! The eggplant salad was especially delicious, and the jasmine rice was cooked perfectly. I will definitely be making this again.