Ingredients
- null 1 cup RiceSelect® Jasmati White Rice
- null 1 1/2 lbs Japanese eggplants (4-5 medium), sliced lengthwise
- null 2 tbsp vegetable oil
- null 1/4 cup peanut butter
- null 1 tbsp rice vinegar
- null 1 tbsp lime juice
- null 1 tbsp soy sauce
- null 1 tbsp brown sugar
- null 1 tbsp ginger root, grated
- null 1/2 tsp crushed red pepper flakes
- null water, as needed
- null 1 small head bibb or other large leaf lettuce
- null chopped scallion, cilantro or peanuts (optional garnish)
Instructions
- Heat stovetop or outdoor grill. Prepare rice according to package instructions.
- Toss eggplant with vegetable oil and grill, turning occasionally to prevent burning, until eggplant is tender, about 20 minutes.
- While the eggplant is cooking, in a medium bowl, whisk together the peanut butter, rice vinegar, lime juice, soy sauce , brown sugar, ginger and pepper flakes until smooth. Thin out the sauce with water to a medium thick, pourable consistency.
- On a large platter, place rice on a bed of lettuce. Arrange eggplant over the rice. Drizzle with sauce. Garnish if desired.