Thai Eggplant Rice Bowl

Recipe adapted from Purple Carrot

Servings: 4
Total Time: 35 minutes

INGREDIENTS

• 1 can full fat coconut milk

• 1.5 cups basmati or jasmine rice

• 2 eggplants, chopped into bite-size cubes

• 6 garlic cloves, minced

• 2 shallots, minced

• 1 red or yellow bell pepper, largely diced

• 4 scallions, cut into 1 inch pieces

• 1 jalapeño, minced (seeds removed)

• 1 block of extra-firm tofu (about 15 oz), cut into 1 inch cubes

• Avocado oil for frying

• 4 tbsp tamari

• 1 tbsp rice vinegar

• 4 tsp sucanat cane sugar (or 3 tsp date sugar)

• Fresh basil

INSTRUCTIONS

1. Add rice, entire can of coconut milk (including both liquid and white parts), 1 cup of water, and a pinch of salt to a sauce pan. Bring to a boil, stir, then cover and reduce heat to low. Simmer until all water is absorbed. Fluff rice with a fork, and set aside with lid on.

2. Sprinkle eggplant cubes with salt and let sit for 7-10 minutes. Pat with paper towels to remove excess moisture and salt.

3. Heat a large nonstick skillet to medium heat with 4 tbsp of avocado oil. Add eggplant and cook until eggplant is tender and browned in some placed. You may need to work in batches. Transfer eggplant to a plate and cover with another plate or tin foil to keep warm.

4. Return skillet to medium heat with 2 tbsp of avocado oil, and add tofu. Cook, flipping each piece occasionally, until all pieces are slightly brown and crispy. Transfer tofu to the plate with the eggplant and cover.

5. Return skillet to medium heat with 2 tsp of avocado oil. Add minced shallots, jalapeño, and garlic. Cook, stirring frequently, until soft and browned in places.

6. Add the eggplant, tofu, red bell pepper, scallions, tamari, rice vinegar, sugar, and a 1/2 cup of water to the skillet. Cook until sauce coats all of the veggies, and begins to thicken a bit.

7. Divide the coconut rice between bowls and top with the eggplant mixture and fresh basil. Enjoy!