Spicy Coconut Eggplant Fusion

Dice the eggplant, julienne the carrots, chop the green beans, mince the lemongrass, and ginger. Chop the basil leaves and rinse the jasmine rice.

In a pot, bring 1 cup of water to a boil. Add the rinsed jasmine rice, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.

In a large skillet over medium heat, add the coconut milk, red curry paste, minced lemongrass, and ginger. Stir and cook for 2 minutes. Add the diced eggplant and cook for 5 minutes until slightly softened.

Stir in the julienned carrots and chopped green beans. Add the fish sauce and continue cooking for another 5-7 minutes until the vegetables are tender yet crisp.

Stir in the chopped basil leaves. Serve the Spicy Coconut Eggplant Fusion over the cooked jasmine rice. Garnish with additional basil leaves or cilantro if desired. Enjoy the bold flavors and textures of this fusion dish!

For a variation, you can add some diced tofu for extra protein or adjust the spiciness by increasing or decreasing the amount of red curry paste. You can also garnish the dish with crushed peanuts or fresh cilantro for added texture and freshness.