Asian jasmine rice bowl with ginger-coconut turkey meatballs, soy-glazed eggplant, and cucumber lime mint salad

Instructions

1. 1

   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 420 ml (1 3/4 cups) water and a pinch of salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

2. 2

   2. While the rice cooks, make the salad: combine the cucumber with 15 ml (1 tbsp) rice vinegar, the juice of 1 lime, lime zest, the mint, half of the chives, the red pepper flakes if using, and a pinch of salt. Set aside so the flavors can develop.

3. 3

   3. In a large bowl, mix the ground turkey, breadcrumbs, egg, half of the grated ginger, half of the chopped garlic, 60 ml (1/4 cup) coconut milk, 15 ml (1 tbsp) soy sauce, 5 ml (1 tsp) sesame oil, half of the remaining chives, 1/2 teaspoon salt, and the black pepper. Mix just until combined and shape into 16 meatballs.

4. 4

   4. Heat the oven to 425°F (220°C). Place the meatballs on a lightly oiled tray with 15 ml (1 tbsp) vegetable oil and bake for 12 to 15 minutes at 425°F (220°C), until golden and fully cooked through.

5. 5

   5. Meanwhile, in a small bowl, combine 45 ml (3 tbsp) soy sauce, the honey, 15 ml (1 tbsp) rice vinegar, the remaining ginger, the remaining garlic, 60 ml (1/4 cup) coconut milk, and 10 ml (2 tsp) lime juice to make the glaze.

6. 6

   6. Heat a large skillet or wok over medium-high heat with 15 ml (1 tbsp) vegetable oil and 10 ml (2 tsp) sesame oil. Add the eggplant and stir-fry for 6 to 8 minutes until tender and browned. Add the glaze and cook for 2 to 3 minutes more, stirring, until the sauce thickens and coats the eggplant.

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   7. When the meatballs are ready, transfer them to the skillet with the glazed eggplant and toss for 1 minute so they are lightly coated with the sauce.

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   8. Divide the jasmine rice among 4 bowls. Top with the meatballs and glazed eggplant, and add the cucumber salad on the side. Finish with the toasted sesame seeds, the remaining chives, and wedges from the remaining lime for squeezing over the top.