Experience the unique blend of flavors and textures in this delicious sticky rice with eggplant recipe! Combining tender roasted eggplant with sticky rice infused with savory seasonings, this dish is a satisfying meal that’s both comforting and exotic. Whether you’re a fan of Asian cuisine or looking to try something new, this recipe is sure to impress with its delightful taste and aroma.
Ingredients:
- 1 cup of sticky rice
- 1 large eggplant, diced into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Optional garnishes: sliced green onions, sesame seeds, chopped cilantro
Instructions:
- Rinse the sticky rice under cold water until the water runs clear. Transfer the rinsed rice to a bowl and cover with water. Allow the rice to soak for at least 4 hours or overnight.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil. In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and minced garlic to make the marinade.
- Place the diced eggplant in a large bowl and pour half of the marinade over the eggplant. Toss until the eggplant is evenly coated with the marinade.
- Spread the marinated eggplant in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the eggplant is tender and caramelized, stirring halfway through cooking.
- While the eggplant is roasting, drain the soaked sticky rice and transfer it to a steamer basket lined with cheesecloth or a clean kitchen towel. Bring water to a boil in the bottom of a steamer pot. Place the steamer basket over the boiling water, cover, and steam the sticky rice for 25-30 minutes, or until tender and cooked through.
- Once the sticky rice and eggplant are cooked, transfer them to a large bowl. Add the remaining marinade and toss until the rice and eggplant are evenly coated. Serve hot, garnished with sliced green onions, sesame seeds, and chopped cilantro, if desired.
