Name: Thai-Style Roast Eggplant with Mint and Jasmine Rice
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 large eggplants, sliced into fingers about 2 centimeters (3/4 inch) thick; 2 garlic cloves, crushed; 2 Thai red chiles, deseeded and finely chopped; 100 milliliters (1/2 cup) reduced salt soy sauce; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1 tablespoon olive oil; 300 grams (10 ounces) jasmine rice; Juice of 1 lime; Handful of small young mint leaves; 2 tablespoon roasted peanuts

Directions

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Saucepan

Put the eggplants into a dish. Use a fork to blend the garlic, chiles, soy sauce, sugar, fish sauce and half the oil together in a small bowl until smooth. Pour this over the eggplant fingers to coat them and leave to marinate (if you have the time) for at least 10 minutes.
Cook the rice according to the package instructions.
Heat the remaining oil in a large non-stick frying pan. Remove the eggplant fingers from the marinade and slowly fry for 10 minutes over a medium heat until very tender and browned. Add the rest of marinade to the pan and cook until sticky. Add the lime juice to taste.
Spoon the rice into bowls and top with the sticky eggplant. Scatter with the mint leaves and peanuts and serve

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