Sticky Rice Stuffed Eggplant
The month of October is always such a weird time. While the rest of the country is cozying up in their chunky sweaters with a big warm pot of stew on the stove, it's hot as heck in San Francisco. Is it raining and dreary where you are? I want a chilly rainy afternoon so bad! October is our one month of summer, what people call an Indian Summer. You can go out all day without a jacket! GASP. During the months of July through September it's actually really chilly and foggy. Those are the months where my pho intake spikes. I so desperately want to get into the Autumn spirit, but the fact that it's 80 degrees and incredibly sunny doesn't really make me want to turn on the oven or sweat my face off stirring a chickpea stew for hours (ooooo, that does sound good to me though). The only way I even know it's Fall is either through Instagram, PSL ads at Starbucks, and by visiting Trader Joe's. The air is heavy with the scent of cinnamon broom sticks, the squash display is literally overflowing, and every single snack item is pumpkin spice flavored. I'll try to push through the heat of the oven and repress my desires to make popsicles every day... unless you really want some popsicle recipes. You tell me!
This sticky rice stuffed eggplant situation is definitely worth turning on the oven though! One of my favorite dishes to get at dim sum (I have a lot) is sticky rice! There are typically two versions. One version is wrapped in a lotus leaf (Lo Mai Gai) and steamed as a packet, the lotus leaf imparts a really lovely herbal flavor to the rice. I want to try making that one day! The other version is sticky rice stuffed into a glass bowl (Lo Mai Fon) and inverted to make a perfect dome of rice. That one is a favorite among the cousins at the table. Both are similar, but also very different in flavor and texture.
I took inspiration from the latter version and paired it with one of my favorite autumn produce staples. The mighty eggplant! You can get regular eggplants pretty much all year round, but this season is when they really start to sing and you find the most beautiful varieties at the farmer's markets. I picked up some magical fairytale eggplants at the market this weekend to stuff with sticky rice. The eggplants are hollowed out and roasted in the oven until they get nice and tender. The eggplant innards are chopped up and cooked up with shiitake mushrooms and Chinese sausage before getting mixed in with the cooked sticky rice. Chinese sausage is a pretty key ingredient in this recipe. If you haven't had Chinese sausage or lap ceung before, it is cured pork sausage that's both salty and sweet. I grew up not really liking it because I was a somewhat picky eater, but I've since grown to love it!
Once you've mixed together the sticky rice, you can technically stop and eat it now. BUT the magic is when you stuff the eggplant and put it back into the oven to crisp up. I highly recommend allowing some of the extra rice to fall off the eggplant and land on the baking tray because those bits are going to be the best part. Imagine insanely crispy and crunchy rice and pork bits that are reminiscence of those coveted crispy corner pieces of lasagna or baked pasta. Aaaaahhh drooling just thinking about it.
Sticky Rice Stuffed Eggplant
serves 2 - 4
2 medium sized eggplants
1 cup glutinous sticky rice
1.5 cups water
8 shiitake mushrooms
2 Chinese sausages
1/3 cup chopped green onions (whites and greens) + more for garnish
2 tbsp oyster sauce
1 tsp + 2 tsp salt
1/2 tsp white pepper
Heat your oven to 375 degrees. Trim the stem off your eggplants. Cut eggplant in half lengthwise. With a sharp paring knife, cut on the cut face an outline about 1/2” from the edge of eggplant, be careful not to cut all the way through. Cut and score the flesh of the eggplant. Scoop out the flesh of the eggplant and set aside. This part is always a little tough, but you’ll get through it! Once the eggplants have been hollowed out, Place on a baking tray, brush with olive oil, and sprinkle with 1 tsp salt. Roast in the oven for 35-40 minutes until tender.
While the eggplants are roasting, prepare your sticky rice filling. Wash rice 2-3 times until the water runs somewhat clear. Drain rinsing water. Cook rice in a rice cooker with 1 1/2 cups of water until done.
Dice up remaining eggplant into bite sized pieces, set aside. Dice up shiitake mushrooms into 1/2” cubes, included stems, and set aside. Slice the Chinese sausage at an angle into 1/4” slices and set aside.
Heat up 1 tbsp of olive oil in a large pan over medium high heat. Once hot add in mushrooms and eggplant. Season with a bit of salt and a light dash of white pepper. Sauté for 3 minutes. Add in 1/4 cup of water and cover with a lid. Allow vegetables to steam for 4 minutes covered. Remove lid and let the water evaporate. Add in a little bit more oil and add in Chinese sausage and green onions. Sauté for another 5 minutes. Add in cooked sticky rice. Season with 2 tsp salt, 1/2 tsp white pepper, and 2 tbsp oyster sauce. Give it a good mix until everything is evenly incorporated. Take the sticky rice filling off the heat.
Remove the eggplants from the oven. Crank up the heat to 425 degrees. Carefully stuff the eggplants with sticky rice. If you have some extra sticky rice, you can either eat it straight or place the rice directly on the tray for some extra crispy bits! Place the stuffed eggplants back in the oven and bake for 10 minutes until crisp.
Allow the eggplants to cool and then serve!