Thai Peanut Eggplant Rice Bake (Print Version)
Eggplant and jasmine rice baked with a creamy Thai peanut sauce for a vibrant vegetarian dinner.
# 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
16 - 1/4 cup roasted peanuts, chopped
17 - 2 tablespoons fresh cilantro, chopped
18 - Lime wedges, for serving
# How to Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Combine peanut butter, coconut milk, soy sauce or tamari, brown sugar, rice vinegar, garlic, ginger, sriracha if using, lime zest, and lime juice in a medium saucepan. Whisk together over low heat until smooth and fully incorporated. Set aside.
03 - Spread rinsed jasmine rice evenly across the base of the baking dish. Arrange eggplant, bell pepper, carrot, and baby spinach on top of the rice.
04 - Pour the prepared peanut sauce evenly over the vegetables and rice, ensuring all rice is coated. Cover dish securely with foil and bake for 35 minutes.
05 - Remove foil, gently stir to combine ingredients, then bake uncovered for 10 additional minutes until the rice is cooked and the top turns golden.
06 - Allow casserole to rest for 5 minutes. Finish with scallions, roasted peanuts, cilantro, and serve with lime wedges.
# Additional Tips::
01 -
- Flavor-packed vegetarian dinner that satisfies
- Easy one-dish preparation for quick cleanup
02 -
- This dish contains peanuts and soy. Use tamari for a gluten-free option.
- For a vegan version, check labels for vegan-certified sugar and soy sauce.
03 -
- Chop eggplant into equal-sized cubes for even baking.
- Garnish just before serving for fresh flavor and crunch.