Thai Peanut Eggplant Rice Bake (Printable)

Eggplant, jasmine rice, and a creamy peanut sauce baked together for a hearty, flavorful vegetarian main.

# Components:

→ 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
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
15 - Zest of 1 lime
16 - Juice of 1 lime

→ Toppings (optional)

17 - 1/4 cup roasted peanuts, chopped
18 - 2 tablespoons fresh cilantro, chopped
19 - Lime wedges, for serving

# Method:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with oil.
02 - In a medium saucepan over low heat, whisk together peanut butter, coconut milk, soy sauce or tamari, brown sugar, rice vinegar, garlic, ginger, sriracha, lime zest, and lime juice. Warm gently, stirring, until the sauce is homogenous and smooth. Remove from heat and set aside.
03 - Spread rinsed jasmine rice evenly in the bottom of the prepared baking dish. Arrange the eggplant, red bell pepper, carrot, and baby spinach in layers over the rice.
04 - Pour the peanut sauce uniformly over the vegetables and rice, ensuring all rice is moistened.
05 - Cover the dish securely with foil and bake for 35 minutes.
06 - Remove foil, stir gently to redistribute sauce and vegetables, then bake uncovered for an additional 10 minutes until the rice is tender and the surface is golden.
07 - Let the casserole rest for 5 minutes. Garnish with scallions, roasted peanuts, cilantro, and serve with lime wedges.

# Expert Advice:

01 -
  • Uses everyday vegetables and pantry staples that are easy to find
  • Prepares mostly in one dish resulting in less cleanup
  • Customizable with your favorite veggies or added tofu
  • Perfect for make-ahead lunches and meal prep
  • The bold peanut-lime sauce makes the whole kitchen smell amazing
02 -
  • Packed with plant-based protein and filling enough for a main
  • Keeps well in the fridge so ideal for leftovers
  • Perfect for dairy-free and can be made vegan by double-checking sugars and sauces
03 -
  • Always rinse your jasmine rice until the water runs nearly clear to ensure fluffiness
  • Use a sturdy baking dish to prevent sticking at the bottom
  • Do not skip letting the casserole rest after baking This is when the rice fully absorbs all the creamy sauce
  • I learned to taste the peanut sauce as it warms If it needs a little zing do not hesitate to add an extra squeeze of lime
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