Roasted Eggplant with Scallion Oil and Peanut Herb Rice
This roasted dish pairs eggplant with jasmine rice, scallions and roasted peanuts. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.
Ingredient quantities automatically adjust to your calorie target.
320g eggplant80 kcal
80g jasmine rice (dry)292 kcal
16g vegetable oil141 kcal
35g scallions (sliced)12 kcal
16g soy sauce11 kcal
20g roasted peanuts (crushed)113 kcal
12g cilantro4 kcal
Cooking instructions
eggplantvegetable oil
Roast the eggplant: heat oven to 425 F (220 C). Split eggplant lengthwise, score the flesh, brush with half the oil, and roast 22-28 minutes until very soft and browned.
jasmine rice (dry)
Cook the rice: simmer jasmine rice with water until fluffy; keep warm.
vegetable oilscallions (sliced)
Make scallion oil: in a small pan warm remaining oil over medium-low. Add scallions and cook 30-45 seconds just until fragrant and bright green; remove from heat.
eggplantvegetable oilscallions (sliced)soy sauce
Season the eggplant: drizzle soy sauce over the hot roasted eggplant, then spoon scallion oil on top.
{"id":"vie-0051","title":"Roasted Eggplant with Scallion Oil and Peanut Herb Rice","cuisine":"vietnamese","dietTypes":["Balanced","Vegetarian","Vegan"],"mealType":["dinner"],"difficulty":"Easy","calories":650,"imageUrl":"","images":[],"instructionImages":{},"publishedAt":"","tags":["dinner","roasted","plant based","warm","nutty","rice plate"],"seasonalIngredients":["eggplant","scallions","cilantro"],"estimatedMacros":{"protein":"16 g","carbohydrates":"91 g","fat":"28 g","fiber":"14 g"},"servings":1,"item":{"id":"vie-0051","recipeId":"vie-0051","dayIndex":0,"mealKey":"lunch","type":"recipe","name":"Roasted Eggplant with Scallion Oil and Peanut Herb Rice","calories":650,"recipeUrl":"","cookingInstruction":"Roast the eggplant: heat oven to 425 F (220 C). Split eggplant lengthwise, score the flesh, brush with half the oil, and roast 22-28 minutes until very soft and browned. Cook the rice: simmer jasmine rice with water until fluffy; keep warm. Make scallion oil: in a small pan warm remaining oil over medium-low. Add scallions and cook 30-45 seconds just until fragrant and bright green; remove from heat. Season the eggplant: drizzle soy sauce over the hot roasted eggplant, then spoon scallion oil on top. Finish and serve: top with peanuts and cilantro. Serve with rice on the side and spoon any eggplant juices over the rice.","cookingInstructions":["Roast the eggplant: heat oven to 425 F (220 C). Split eggplant lengthwise, score the flesh, brush with half the oil, and roast 22-28 minutes until very soft and browned.","Cook the rice: simmer jasmine rice with water until fluffy; keep warm.","Make scallion oil: in a small pan warm remaining oil over medium-low. Add scallions and cook 30-45 seconds just until fragrant and bright green; remove from heat.","Season the eggplant: drizzle soy sauce over the hot roasted eggplant, then spoon scallion oil on top.","Finish and serve: top with peanuts and cilantro. Serve with rice on the side and spoon any eggplant juices over the rice."],"cuisine":"vietnamese","dietTypes":["Balanced","Vegetarian","Vegan"],"mealType":["dinner"],"difficulty":"Easy","estimatedMacros":{"protein":16.05,"carbohydrates":90.5,"fat":27.550000000000004,"fiber":13.770000000000003,"alcohol":0},"ingredients":[{"name":"eggplant","grams":320,"calories":80},{"name":"jasmine rice (dry)","grams":80,"calories":292},{"name":"vegetable oil","grams":16,"calories":141},{"name":"scallions (sliced)","grams":35,"calories":12},{"name":"soy sauce","grams":16,"calories":11},{"name":"roasted peanuts (crushed)","grams":20,"calories":113},{"name":"cilantro","grams":12,"calories":4}]},"relatedSections":[{"title":"More Dinner Recipes","path":"/recipes/dinner","recipes":[{"id":"mdb-0016","title":"Miso Sesame Tofu Poke Bowl with Brown Rice and Citrus Slaw","cuisine":"my-diet-bowls","dietTypes":["Balanced","High satiety","Vegetarian","Vegan"],"mealType":["lunch","dinner"],"tags":["Poke Bowl","no cook","high fiber","plant based","umami"],"difficulty":"easy","imageUrl":"/recipe-images/mdb-0016-a.png"},{"id":"mal-0014","title":"Pineapple Peanut Tofu Stir Fry","cuisine":"malaysian","dietTypes":["Balanced","High satiety","Vegetarian","Vegan","Gluten free"],"mealType":["lunch","dinner"],"tags":["lunch","dinner","stir fry","sweet savory","plant based"],"difficulty":"Easy","imageUrl":"/recipe-images/mal-0014-a.png"},{"id":"eth-0051","title":"Duba Wat Spiced Pumpkin and Chickpea Stew","cuisine":"ethiopian","dietTypes":["Balanced","High satiety","Heart friendly","Vegetarian","Vegan","Gluten free"],"mealType":["lunch","dinner"],"tags":["lunch","dinner","warm","high fiber","spicy","stew","plant-based","seasonal"],"difficulty":"Easy","imageUrl":"/recipe-images/eth-0051-a.png"}]},{"title":"More Vegetarian Meals","path":"/recipes/vegetarian","recipes":[{"id":"swi-0043","title":"Saffron Potato Gnocchi with Alpine Cheese and Leeks","cuisine":"swiss","dietTypes":["Balanced","High satiety","Vegetarian"],"mealType":["lunch","dinner"],"tags":["lunch","dinner","warm","creamy without cream","saffron"],"difficulty":"Easy","imageUrl":"/recipe-images/swi-0043-a.png"},{"id":"ukr-0046","title":"Odesa Style Eggplant with Garlic Tomato Pepper Relish and Feta","cuisine":"ukrainian","dietTypes":["Balanced","Vegetarian","Gluten free"],"mealType":["lunch","dinner"],"tags":["lunch","dinner","odessa","vegetable forward","tangy","warm salad","air fryer"],"difficulty":"Easy","imageUrl":"/recipe-images/ukr-0046-a.png"},{"id":"fus-0108","title":"Air Fryer Paneer Katsu with Tonkatsu Tamarind Sauce and Cabbage","cuisine":"fusion","dietTypes":["Balanced","Vegetarian","High satiety"],"mealType":["lunch","dinner"],"tags":["air fryer","crispy","sweet tangy","comfort"],"difficulty":"Medium","imageUrl":"/recipe-images/fus-0108-a.png"}]}]}
