Steamed Jasmine Rice With Grilled Eggplant Salad Recipe

Name: 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

cooking.nytimes.com

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...

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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