Poh's Eggplant Recipe
Jasmine Rice - Thai Basil - Mint - Thai Chilis, Toasted Coconut - Bali Sauce
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Ingredients
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Main Ingredients
Bali Sauce
Method
Preparing the Rice
- 1
Cook the Jasmine Rice
Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water. Bring to a boil over high heat, then lower the heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit covered for an additional 10 minutes.
Preparing the Eggplant
- 2
Slice and Cook the Eggplant
While the rice is cooking, slice the 2 medium eggplants into 1-inch thick rounds. Heat a grill pan or skillet over medium-high heat. Lightly oil the pan and grill the eggplant slices for about 3-4 minutes on each side until tender and slightly charred. Season with salt and set aside.
Making the Bali Sauce
- 3
Combine Ingredients for Bali Sauce
In a small bowl, whisk together 3 tablespoons of soy sauce, 2 tablespoons of brown sugar, 2 tablespoons of lime juice, and 1 tablespoon of sesame oil. Mince 2 cloves of garlic and add them to the bowl along with 1 teaspoon of grated ginger. Mix well until the sugar is dissolved.
Assembling the Dish
- 4
Combine Ingredients
In a large serving bowl, fluff the cooked jasmine rice. Layer the grilled eggplant on top, then sprinkle with 1 cup of Thai basil, 1 cup of mint leaves, and 2 whole Thai chilis (sliced if desired). Drizzle the Bali sauce over the top and finish with 1 cup of toasted coconut.
- 5
Serve
Serve the dish warm, allowing guests to mix the ingredients together before eating for a full explosion of flavors.