This dish is adapted from a grilled eggplant salad recipe in Jeffrey Alford and Naomi Duguid’s wonderful book "Seductions of Rice" (Artisan, New York). Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt.
1 cup Thai jasmine rice Water
Salt to taste (optional)
1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick (slice on the diagonal if using long, thin eggplants)
2 tablespoons canola oil
1 large plum tomato, diced
1/4 cup finely chopped fresh mint
1/4 cup chopped cilantro
For the dressing:
5 tablespoons fresh lime juice
1/4 teaspoon sugar , dash of fish sauce
1/2 to 1 serrano or bird chile, to taste, finely minced