Charred Eggplant with Coconut-Lime Rice, Black Beans & Herb-Peanut Drizzle
Smoky, vibrant Brazilian-inspired summer eggplant rice bowl.
Daily recipe · July 17, 2026
A little about this dish
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.
A final fox tip
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.