Save This Thai Peanut Eggplant Rice Bake brings together the rich flavors of Thai cuisine in a simple comforting casserole. Creamy peanut sauce merges with tender eggplant fragrant jasmine rice and sweet veggies for a meal that is as cozy as it is nourishing. It has been my go-to weeknight dinner when I crave something bold yet easy to toss together.
I first tried a version of this bake when my family was craving takeout but wanted something healthier. Now it is the dish we reach for whenever we want a hearty fuss-free vegetarian dinner that feels both special and comforting.
Ingredients
- Large eggplant: Offers spongy softness and soaks up the creamy peanut sauce beautifully. Choose one that is glossy with tight skin
- Red bell pepper: Adds color and natural sweetness. Pick a firm pepper with vivid red skin
- Medium carrot: Brings a subtle crunch and a touch of earthiness
- Baby spinach leaves: Wilt gently for extra nutrition and a pop of green
- Scallions: Offer fresh contrast for garnish. Choose ones with crisp stalks
- Jasmine rice: Infuses floral aroma and fluffy texture. Rinse well for the best texture
- Creamy peanut butter: Delivers irresistible richness. Opt for unsweetened if possible
- Unsweetened coconut milk: Balances creaminess and lightness. Go for full-fat for the best body
- Soy sauce or tamari: Brings umami depth. Always taste as brands vary in saltiness
- Brown sugar: Hints at caramel flavor and rounds out tangy notes
- Rice vinegar: Gives balance with acidity
- Fresh ginger and garlic: Add signature brightness. Use the freshest you can find
- Sriracha: Can add spiciness if you like heat
- Lime zest and juice: Provide citrus lift
- Roasted peanuts: Deliver crunch when sprinkled on top
- Fresh cilantro and lime wedges: Finish with fragrance and tang
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and let it heat fully while you prepare the rest. Grease your baking dish so nothing sticks and cleanup is easier
- Build the Peanut Sauce:
- In a saucepan over low heat combine peanut butter coconut milk soy sauce brown sugar rice vinegar garlic ginger sriracha if using plus lime zest and juice. Whisk patiently until everything is silky and integrated with no lumps. The aroma should have a balance of savory and tangy scents
- Layer the Rice:
- Scatter your rinsed jasmine rice evenly across the bottom of your greased baking dish. This step ensures the rice cooks through later and soaks up the sauce
- Add Vegetables:
- Pile on cubed eggplant diced red bell pepper sliced carrot and baby spinach distributing evenly. Do not pack them down tightly so that steam can circulate
- Pour Over Sauce:
- Carefully drizzle all the warm peanut sauce over the rice and vegetables making sure every grain is coated and all the veggies are moistened. Use a spoon or spatula to nudge sauce into corners if necessary
- Bake Covered:
- Cover tightly with foil to trap the steam. Bake for thirty five minutes so the rice absorbs all the savory sauce and the veggies soften
- Mix and Brown:
- Remove foil carefully so you do not lose steam. Stir the casserole gently to combine then slide back in the oven uncovered for ten more minutes. This lets the top caramelize slightly and ensures everything is fully cooked
- Rest and Garnish:
- After baking let the dish rest for five minutes so the flavors settle and the steam redistributes. Top with scallions roasted peanuts fresh cilantro and serve lime wedges alongside so each eater can add brightness as they like
Save Eggplant is my favorite part of this recipe since it becomes so luscious after baking and really cradles the sauce. When I made this for my extended family one winter night everyone ended up fighting for the crispy corners (it still gets laughs today).
Storage Tips
Refrigerate leftovers in a covered container and they will keep for up to four days. To reheat cover with foil and warm in the oven or microwave until hot throughout. If freezing let cool completely before sealing tightly. For best results freeze without fresh herbs and add them after reheating.
Ingredient Substitutions
Brown rice can step in for jasmine just remember you will need a bit more liquid and extra cooking time. Switch out eggplant for zucchini or sweet potato when eggplant is not in season or if you want variety. Almond butter is a fine alternative to peanut butter if allergies are a concern. To make it vegan double-check that your sugar and soy sauce are vegan-friendly.
Serving Suggestions
This dish is a meal on its own but loves a crisp salad or cucumber ribbons alongside for freshness. Serve with a chilled Riesling or green tea for a light counterpoint to the rich sauce. I sometimes top each portion with extra lime and peanuts for extra flavor and crunch.
Cultural and Seasonal Notes
While not a traditional Thai dish this bake celebrates the recognizable flavors of Thai cooking (coconut ginger lime and peanut) in a format that is super approachable for family meals. In the summer swap in quick-cooking vegetables like zucchini and tomato. In colder months bulk up the bake with diced butternut squash or even chickpeas for more substance.
Save This casserole is hearty comforting and surprisingly easy to make at home. Serve it family-style and let everyone add their own toppings for extra fun.
Kitchen Guide
- → Can I make this completely vegan?
Yes, make sure to use vegan-certified sugar and tamari, then follow the same preparation steps for a fully plant-based bake.
- → What rice works best for this dish?
Jasmine rice offers a fragrant, lightly sticky texture. Brown rice is an option, but increase liquid and baking time for proper doneness.
- → How can I boost the protein content?
Add tofu or drained chickpeas to the vegetable layer before baking. They absorb flavor well and add nutrition.
- → What should I serve alongside?
This bake pairs nicely with crisp Riesling or iced green tea. A fresh cucumber salad is also a good complement.
- → Is this suitable for gluten-free diets?
Yes, substitute tamari for soy sauce and check all ingredient labels for any sources of gluten.