Today’s recipe is loosely motivated by lo mai gai, a Cantonese dish of sticky rice with chicken that also usually functions dried mushrooms, Chinese sausage and dried prawns. In this model, aubergines are halved and roasted, then the flesh is included to a sweet, savoury and a little bit spicy combine of sticky rice, dried mushrooms, chestnuts, ginger and chives. The rice is then stuffed again into aubergine skins and baked right up until it’s deliciously sticky on the within and crisp on the outside the house. Very flavourful and, dare I say, meaty, this dish is well really worth the energy, I guarantee.
Sticky rice-stuffed aubergines
I use Thai Style sticky rice, which demands only two hours of pre-soaking in order to cook dinner as a result of within the aubergines. If you have yet another brand, look at the packet, due to the fact the rice may perhaps well want an overnight soak.
Prep 15 min
Soak 2 hr+
Cook dinner 2 hr
4 medium aubergines (about 250g each), cut in 50 percent lengthways
10 tbsp olive oil
Good salt and black pepper
Chiu chow oil, or crispy chilli oil, to end
1 lime, slice into wedges, to provide
For the rice mix
400g Thai sticky rice (aka glutinous rice) – I use Thai Style
30g dried wild mushrooms
120g all set-cooked and peeled chestnuts, finely chopped
15g refreshing ginger, peeled and finely grated
20g chives, finely chopped
2 garlic cloves, peeled and finely grated or crushed
3½ tbsp maple syrup
4 tbsp soy sauce
20g sriracha, or a lot less, to taste
For the spring onion salad
20g spring onions, julienned
½ cucumber, halved lengthways, deseeded and finely sliced at an angle
10g coriander leaves
1 fresh new jalapeño chilli, sliced into slender rounds (optional)
1 tbsp lime juice
Warmth the oven to 240C (220C admirer)/475F/gasoline 9. Put the rice in a bowl, include chilly water to protect, then depart to soak for two several hours, or overnight (see recipe introduction).
Slash cross-hatches into the flesh of every single aubergine 50 %, slicing about three-quarters of the way down into the flesh, taking care not to puncture the skin and leaving a ½cm border all around the edges. Lay the aubergines minimize aspect up on a huge, flat baking tray.
In a modest bowl, blend four tablespoons of the olive oil and a teaspoon of great salt, then rub this blend all in excess of the cut sides of the aubergines. Bake in the incredibly hot oven for 35-40 minutes, turning the tray the moment midway, right until quite well browned, then remove and go away to great.
Whilst the aubergines are baking, place the dried mushrooms in a tiny bowl, include with just-boiled h2o and leave to soak for 15 minutes.
Flip down the oven to 210C (190C fan)/410F/fuel 6½. In a medium bowl, mix the chestnuts, ginger, chives, garlic, remaining six tablespoons of olive oil, maple syrup, soy sauce, sriracha, a teaspoon of fantastic salt and loads of pepper – I utilised about 30 twists of the grinder. Drain and finely chop the mushrooms, then increase them to the chestnut bowl. Scoop the flesh from the cooked aubergines into the bowl, having treatment not to tear the skins.
Drain the soaked rice, add that to the bowl, way too, then mix very well to incorporate.
Lay the scooped-out aubergine skins in a 33cm x 26cm significant-sided baking tray. Fill every single fifty percent with an eighth of the rice combine, then drizzle a tablespoon of water evenly around every a single. Drizzle with a minimal extra olive oil, protect really tightly with foil, so no steam can escape, and bake for an hour. Eliminate the foil, bake uncovered for five minutes additional, then get rid of and leave to relaxation and amazing for 10 minutes.
In the meantime, make the salad: in a compact bowl, mix the spring onions, cucumber, coriander, jalapeño, lime juice and a great pinch of salt. Transfer the aubergines to a platter or person plates, leading with some salad, then drizzle in excess of some chilli oil to taste and serve with lime wedges on the facet.