Stuffed Eggplant Bake
A Unique Dish Using Kawaji No. 1 Rice and Eggplant
I wanted to make a simple yet unique dish using the chewy Kawaji No. 1 rice I had and some eggplant I bought. This recipe is a delightful way to use up common ingredients for a satisfying meal.
Main Ingredients
- 1/2 eggplant
- 20g onion (about 1/4 small onion)
- 1/2 chili pepper (like jalapeño or serrano)
- 1 serving (200g) freshly cooked rice
- 20g pizza cheese
Seasonings & Sauce
- 1 Tbsp butter
- Pinch of salt
- Pinch of black pepper
- 100ml milk
- 1 tsp oyster sauce
- Pinch of ground black pepper
- 1 Tbsp butter
- Pinch of salt
- Pinch of black pepper
- 100ml milk
- 1 tsp oyster sauce
- Pinch of ground black pepper
Cooking Instructions
Step 1
First, cook delicious rice using the chewy Kawaji No. 1 rice. Freshly steamed warm rice will enhance the flavor of your dish.
Step 2
Wash the 1/2 eggplant thoroughly, then cut it in half lengthwise. Carefully scoop out the flesh using a spoon, creating a cavity to fill with rice. Don’t discard the scooped-out eggplant flesh; finely chop it.
Step 3
Place the hollowed-out eggplant halves into your air fryer basket and bake at 170℃ (338℉) for about 10 minutes. This step helps to slightly cook the eggplant and reduce some of its moisture, making it easier to handle and stuff.
Step 4
Melt 1 Tbsp of butter in a heated pan over medium heat. Add the finely chopped onion and chili pepper, sautéing until fragrant. Then, add the chopped eggplant flesh (from step 2) and stir-fry together. Once the vegetables are softened, add the freshly cooked rice. Season lightly with salt and pepper, and continue to stir-fry until the rice grains are separated and slightly toasted.
Step 5
Remove the par-cooked eggplant from the air fryer. Carefully spoon the sautéed rice mixture into the cavities of the eggplant halves, packing it in gently. Letting the rice mixture cool slightly before stuffing can help maintain the shape.
Step 6
Evenly sprinkle 20g of pizza cheese over the top of the stuffed eggplant. Place the eggplant into a microwave-safe dish and microwave for 1-2 minutes, or until the cheese is melted and bubbly. (Microwave times may vary).
Step 7
In a small saucepan, combine 100ml of milk, 1 tsp of oyster sauce, and a pinch of ground black pepper. Gently heat the mixture, stirring to combine, until a smooth sauce forms. You can add a little minced garlic for extra flavor if desired. This creates a creamy and savory sauce.
Step 8
Arrange the stuffed eggplant bake on a serving plate. Drizzle the prepared sauce over the top or serve it on the side. Enjoy immediately while warm for the best taste.
