Delectable Vegan Thai Brunch Feast: Eggplant Omelette, Coconut Rice Bowl & Mango Sticky Rice

Allergens

Soy (Eggplant Omelette), Coconut (Coconut Rice Bowl & Mango Sticky Rice)

Ingredients

• For Eggplant Omelette:
• 2 large eggplants
• 4 tbsp tamari or soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 tsp sriracha For Coconut Rice Bowl:
• 2 cups jasmine rice
• 1 can (13.5 oz) coconut milk
• 2 cups water
• 1 tbsp vegetable oil For Mango Sticky Rice:
• 2 cups Thai jasmine rice
• 2 ripe mangoes
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 cup sugar
• Pinch of salt

Instructions

1. Prepare Eggplant Omelette by slicing eggplants into 1/2 inch thick rounds, marinate them in a mixture of tamari or soy sauce, maple syrup, rice vinegar, and sriracha for at least 30 minutes. Then, pan fry until golden brown and crispy on the outside but still tender inside. For Coconut Rice Bowl, rinse jasmine rice under cold water, then cook in a mixture of coconut milk and water with a pinch of salt. Once cooked, fluff with vegetable oil and set aside. To make Mango Sticky Rice, soak Thai jasmine rice for at least 30 minutes, then steam until tender. In a saucepan, combine coconut milk, water, sugar, and a pinch of salt, bring to a boil, and simmer for about 5 minutes until the sugar dissolves. Pour the syrup over cooked rice and let it sit for at least 10 minutes. Slice mangoes and set aside. Assemble the brunch by arranging Eggplant Omelette on a plate, topping with Coconut Rice Bowl, and garnishing with sliced mangoes from Mango Sticky Rice.

Chef’s Insight

The combination of textures and flavors in this dish creates a truly memorable experience, taking the palate on a journey through Thai cuisine.

Notes

Enjoy this delectable vegan Thai brunch with family and friends for an unforgettable dining experience.