Steamed Jasmine Rice With Grilled Eggplant Salad Recipe

Ingredients

• 1 cup Thai jasmine rice
• Water
• Salt to taste optional
• 1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick slice on the diagonal if using long, thin eggplants
• 2 tablespoons canola oil
• 1 large plum tomato, diced
• 1/4 cup finely chopped fresh mint
• 1/4 cup chopped cilantro
• 5 tablespoons fresh lime juice
• 2 tablespoons Thai fish sauce
• 1/4 teaspoon sugar
• 1/2 to 1 serrano or bird chile, to taste, finely minced