Aubergine boats filled with a sweet and savoury mix of sticky rice, mushrooms, chestnuts, ginger and chives
Today’s recipe is loosely inspired by lo mai gai, a Cantonese dish of sticky rice with chicken that also often features dried mushrooms, Chinese sausage and dried prawns. In this version, aubergines are halved and roasted, then the flesh is added to a sweet, savoury and slightly spicy mix of sticky rice, dried mushrooms, chestnuts, ginger and chives. The rice is then stuffed back into aubergine skins and baked until it’s deliciously sticky on the inside and crisp on the outside. Incredibly flavourful and, dare I say, meaty, this dish is well worth the effort, I promise.
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