Eggplant, jasmine rice, and Thai-style peanut sauce blend in a hearty, satisfying vegetarian bake.
# What you'll need:
→ Vegetables
01 - 1 large eggplant, cut into 1-inch cubes
02 - 1 red bell pepper, diced
03 - 1 medium carrot, thinly sliced
04 - 2 cups baby spinach leaves
05 - 2 scallions, finely sliced
→ Rice
06 - 1 cup jasmine rice, rinsed
→ Peanut Sauce
07 - 1/2 cup creamy peanut butter
08 - 1 1/4 cups unsweetened coconut milk
09 - 2 tablespoons soy sauce or tamari for gluten-free
10 - 1 tablespoon brown sugar
11 - 1 tablespoon rice vinegar
12 - 2 cloves garlic, minced
13 - 1 tablespoon fresh ginger, grated
14 - 1 teaspoon sriracha (optional, for heat)
15 - Zest and juice of 1 lime
→ Toppings (optional)
16 - 1/4 cup roasted peanuts, chopped
17 - 2 tablespoons fresh cilantro, chopped
18 - Lime wedges, for serving
# Method:
01 - Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
02 - In a medium saucepan, whisk together peanut butter, coconut milk, soy sauce, brown sugar, rice vinegar, garlic, ginger, sriracha, lime zest, and lime juice. Warm gently over low heat until smooth and fully blended. Remove from heat and set aside.
03 - Evenly spread the rinsed jasmine rice over the base of the prepared baking dish.
04 - Distribute the eggplant, red bell pepper, carrot, and baby spinach leaves on top of the rice.
05 - Pour peanut sauce evenly over the vegetables and rice, ensuring all rice is moistened.
06 - Cover tightly with foil and bake for 35 minutes.
07 - Remove foil, gently stir to mix, and bake uncovered for an additional 10 minutes or until rice is tender and the top is golden.
08 - Allow to rest for 5 minutes. Garnish with scallions, roasted peanuts, cilantro, and serve alongside lime wedges.
