Save to Pinterest A vibrant, hearty casserole featuring tender eggplant, fragrant jasmine rice, and a creamy Thai-inspired peanut sauce, baked to perfection for a comforting vegetarian meal.
The first time I made this Thai Peanut Eggplant Rice Bake, the aroma filled our kitchen and everyone was drawn in. Even my friend who usually avoids eggplant asked for seconds!
Ingredients
- Eggplant: 1 large, cut into 1-inch cubes
- Red bell pepper: 1, diced
- Carrot: 1 medium, thinly sliced
- Baby spinach leaves: 2 cups
- Scallions: 2, finely sliced
- Jasmine rice: 1 cup, rinsed
- Creamy peanut butter: 1/2 cup
- Unsweetened coconut milk: 1 1/4 cups
- Soy sauce (or tamari): 2 tablespoons
- Brown sugar: 1 tablespoon
- Rice vinegar: 1 tablespoon
- Garlic: 2 cloves, minced
- Fresh ginger: 1 tablespoon, grated
- Sriracha (optional): 1 teaspoon
- Lime: Zest and juice of 1
- Roasted peanuts (optional): 1/4 cup, chopped
- Fresh cilantro (optional): 2 tablespoons, chopped
- Lime wedges (optional): for serving
Instructions
- Prepare the oven:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Make peanut sauce:
- 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 combined. Set aside.
- Layer rice and vegetables:
- Spread the rinsed jasmine rice evenly over the bottom of the baking dish. Layer the eggplant, bell pepper, carrot, and baby spinach over the rice.
- Add peanut sauce:
- Pour the peanut sauce evenly over the vegetables and rice, ensuring all rice is moistened.
- Bake (covered):
- Cover tightly with foil and bake for 35 minutes.
- Finish baking:
- Remove foil, stir gently to mix, and bake uncovered for an additional 10 minutes, until the rice is tender and the top is golden.
- Serve:
- Let rest for 5 minutes. Garnish with scallions, roasted peanuts, cilantro, and serve with lime wedges.
Save to Pinterest This casserole is now a staple at our family gatherings, especially when we want something cozy yet a little adventurous.
Recipe Variations
Add tofu or chickpeas for extra protein, or substitute brown rice for jasmine rice, increasing liquid and baking time as needed.
Serving Suggestions
Pairs well with a crisp Riesling or iced green tea, and tastes great with a squeeze of lime on top.
Nutritional Information
Each serving provides about 510 calories, 24 g fat, 60 g carbs, and 13 g protein.
Save to Pinterest Baked until golden and creamy, this dish brings comforting Thai flavors straight to your table. Enjoy leftovers warmed for lunch the next day!
Common Recipe Questions
- → Can I use other types of rice?
Yes, brown rice works well. Adjust liquid and baking time—brown rice takes longer to cook.
- → How do I make this dish vegan?
Use certified vegan sugar and tamari. Be sure to check labels for all ingredients.
- → What protein add-ins pair well?
Add cubed tofu or drained chickpeas for added protein without changing flavor balance.
- → Is this meal gluten-free?
Yes, use tamari instead of regular soy sauce. Always check all ingredient labels for hidden gluten.
- → How do I prevent mushy eggplant?
Cut eggplant into uniform cubes and layer it over rice to ensure even cooking and a tender texture.
- → Can I prepare in advance?
Assemble ahead and bake when ready to serve, or reheat leftovers for up to two days for easy meals.