Charred Eggplant with Coconut-Lime Rice, Black Beans & Herb-Peanut Drizzle
Daily Recipe: July 17, 2026
This main course takes Brazilian inspiration in a fresher, less expected direction by pairing smoky roasted eggplant with coconut-lime rice, charred sweet corn, black beans, and a vibrant herb-peanut drizzle. It leans into midsummer produce and warm-weather comfort: creamy eggplant, juicy tomatoes, fresh herbs, and bright citrus. The result is colorful, layered, and deeply satisfying without feeling heavy.
Ingredients (for 4)
- Medium eggplant - 2 - cut into 1-inch-thick rounds
- Jasmine rice - 1 cup - rinsed
- Canned coconut milk - 1 cup
- Water - 1/2 cup
- Lime - 1 - zested and juiced, separated
- Canned black beans - 1 (15-ounce) can - drained and rinsed
- Sweet corn - 2 ears - kernels cut off
- Cherry tomatoes - 1 cup - halved
- Small red onion - 1 - thinly sliced
- Red wine vinegar - 2 tablespoons
- Honey or brown sugar - 1 teaspoon
- Small bunch cilantro - 1 bunch - leaves and tender stems divided
- Small bunch parsley - 1/2 bunch - leaves and tender stems
- Small garlic clove - 1 clove
- Roasted peanuts - 1/3 cup - plus extra chopped for garnish
- Lime juice - 2 tablespoons - for the drizzle
- Chili flakes - 1/4 teaspoon
- Ground cumin - 1/2 teaspoon
- Smoked paprika - 1/2 teaspoon
- Butter - 2 tablespoons
- Olive oil - 2 tablespoons - plus more for roasting
- Salt - to taste
- Black pepper - to taste
Preparation
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Step 1 - 🔥🍽️📄Preheat the oven to 425°F. Line a sheet pan with parchment paper or lightly oil it.
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Step 2 - 🧅🥣✨Place the sliced red onion in a small bowl with red wine vinegar, honey or brown sugar, and a pinch of salt. Toss and let it sit while you prepare the other ingredients.
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Step 3 - 🍆🫒🧂Arrange the eggplant rounds on the sheet pan. Brush or drizzle with olive oil on both sides, then season with salt, black pepper, cumin, and smoked paprika.
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Step 4 - 🍆🔥⏲️Roast the eggplant for 20 to 25 minutes, flipping halfway, until golden, tender, and slightly crisp on the edges.
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Step 5 - 🍚🥥🍋Combine the jasmine rice, coconut milk, water, half the lime zest, and a pinch of salt in a saucepan. Bring to a gentle boil, cover, reduce to low, and cook for 15 minutes. Let it rest covered for 10 minutes.
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Step 6 - 🌽🍳🔥Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium-high heat. Add the corn and cook for 3 to 5 minutes until lightly charred. Season with a little salt and set aside.
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Step 7 - 🫘🍋♨️In the same skillet, add the black beans with 2 tablespoons water, a pinch of salt, and black pepper. Warm for 2 to 3 minutes, then stir in a small squeeze of lime juice.
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Step 8 - 🌿🥜🌀Blend the cilantro stems and some leaves, parsley, garlic, peanuts, 2 tablespoons lime juice, chili flakes, remaining olive oil, 2 to 4 tablespoons water, and a pinch of salt until thick but spoonable.
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Step 9 - 🍚🧈🥄Fluff the cooked rice with the remaining butter and the rest of the lime zest. Taste and adjust the seasoning if needed.
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Step 10 - 🥣🍅🍆Spoon the coconut-lime rice into plates or shallow bowls. Top with roasted eggplant, black beans, charred corn, cherry tomatoes, and pickled red onion.
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Step 11 - 🥜🌿🍈Spoon over the herb-peanut drizzle. Finish with extra chopped peanuts, cilantro leaves, and a final squeeze of lime before serving.
Additional
This dish nods to Brazilian flavors through coconut, lime, black beans, peanuts, and herbs, but presents them in a more modern, produce-forward way. For a heartier version, add grilled halloumi or queijo coalho if you can find it. For a vegan version, simply use olive oil instead of butter. Kids can help by shucking the corn, stirring the rice, and arranging the toppings for a colorful DIY bowl moment.