Jasmine Rice Bowl with Ginger-Lime Turkey Meatballs, Soy-Glazed Eggplant and Warm Cucumber Mint Salad

Instructions

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   1. Place the jasmine rice in a saucepan with 480 ml (2 cups) water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Turn off the heat and let it rest, covered, for 10 minutes before fluffing with a fork.

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   2. While the rice cooks, preheat the oven to 220°C / 425°F and line a baking tray with parchment paper or lightly grease it with some of the vegetable oil.

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   3. In a large bowl, combine the ground turkey, half of the grated ginger, half of the minced garlic, the lime zest, 1 tablespoon (15 ml) lime juice, 2 tablespoons (30 ml) soy sauce, 1 teaspoon sesame oil, the breadcrumbs, the egg, half of the scallions, 1/2 teaspoon salt, and the black pepper.

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   4. Shape the mixture into 16 even meatballs and place them on one half of the tray. Toss the eggplant with 1 tablespoon (15 ml) vegetable oil and spread it on the other half of the tray.

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   5. Roast the meatballs and eggplant at 220°C / 425°F for 18 to 20 minutes, stirring the eggplant halfway through, until the meatballs are cooked through and the eggplant is tender and golden.

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   6. In a small bowl, make the glaze by mixing the honey, 3 tablespoons (45 ml) soy sauce, 1 tablespoon (15 ml) rice vinegar, the remaining ginger, the remaining garlic, and 2 teaspoons (10 ml) sesame oil.

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   7. Transfer the roasted eggplant to a large skillet over medium heat and add half of the glaze. Cook for 2 to 3 minutes, stirring gently, until glossy and lightly caramelized. Remove from the heat.

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   8. In another bowl, combine the cucumber with the remaining lime juice, 1 tablespoon (15 ml) rice vinegar, the fresh mint, the remaining scallions, and a pinch of salt. Let it sit for 5 minutes so it softens slightly into a fresh warm salad.

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   9. Place the roasted meatballs in the same skillet or a clean skillet over medium heat and add the remaining glaze. Cook for 1 to 2 minutes, shaking the pan, until the meatballs are evenly glazed.

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    10. Divide the jasmine rice among 4 bowls. Top with the turkey meatballs, glazed eggplant, and cucumber mint salad. Finish with the toasted sesame seeds and serve immediately.