Aubergine claypot rice

4
30 minutes

Ingredients

  • 160g of jasmine rice
  • 1 tbsp of vegetarian stir-fry sauce
  • 1/2 tbsp of hoisin sauce
  • 1 tbsp of light soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp sesame oil
  • 150ml of water
  • 1 large aubergine, cut into 4cm cubes
  • 3 dried shiitake mushrooms
  • 1 garlic clove, finely diced
  • 1 knob of ginger, thumb-sized, finely diced
  • 1 handful of fresh coriander
  • vegetable oil

Method

1
The night before you plan to serve the dish, place the shiitake mushrooms in a bowl of cold water to rehydrate
2
The next day, drain the mushrooms, finely slice and set aside. Wash the rice well 3 or 4 times to get rid of as much starch as possible – this will create a fluffy rather than sticky end result. Drain through a sieve and set aside
3
Combine the stir-fry sauce, hoisin sauce, soy sauce, sugar and sesame oil in a bowl and set aside
  • 1/2 tsp sesame oil
  • 1/2 tbsp of hoisin sauce
  • 1 tbsp of light soy sauce
  • 1/2 tsp sugar
4
Put the rice and water into a claypot and cover with a lid. Bring the water to the boil on a medium heat, turn down to low and simmer for 15 minutes without opening the lid at all
  • 150ml of water
5
While the rice cooks, place the aubergine in a bowl and massage with 1 tablespoon of vegetable oil. Fry in a hot dry frying pan until lightly charred on all sides. Remove from the pan and set aside
  • 1 large aubergine, cut into 4cm cubes
6
Place a wok over a medium-high heat and pour in a drizzle of vegetable oil. Add the garlic and ginger and fry for 2 minutes, or until fragrant. Increase the heat and add the sliced mushrooms, stir-frying for a few more minutes, then add the sauce and bring to the boil. Place the aubergine into the boiling sauce and lower the heat to a gentle simmer for 5 minutes
  • 1 knob of ginger, thumb sized, peeled and finely diced
  • 3 dried shiitake mushrooms, soaked overnight, then finely sliced
  • 1 garlic clove, finely diced
7
After the rice has been cooking for 15 minutes, open the lid and spoon the cooked aubergine and mushroom mixture over the rice. Pour a tablespoon of vegetable oil all the way around the edge of the claypot so the oil runs down the sides to the bottom. Cover and cook for 3 more minutes. Open the lid and spoon another tablespoon of oil around the edge of the claypot, cover once again and cook for another 3–4 minutes. Do not be tempted to stir the topping mixture and the rice together
8
Take the claypot off the heat and allow it to sit for 5 minutes with the lid on before serving. Once cooked, spoon into bowls and garnish with the coriander
  • 1 handful of fresh coriander