Easy Asian Recipes- Garlic Rice in Eggplant
Eggplant is one of those vegetables that I grew to love as an adult. Like many vegetables, I ended up loving them and have developed somewhat of an obsession with creating easy Asian recipes that showcase how delicious these veggies are and how simple it is to incorporate them into every day healthy eating. This eggplant recipe uses some of my favorite ingredients for a flavor-packed meal in one- tons of garlic, sweet lap cheong (Chinese sausage) and a touch of rice to round out the dish.
2 large Chinese eggplant, sliced lengthwise in half (keep the head on)
4 tablespoons olive oil
12 cloves garlic, finely minced
2 lap cheong sausage, thinly sliced
2 cup cooked white rice (room temperature)
1 1/4 teaspoon sea salt
Parmigiano Reggiano cheese for grating
Preheat the oven to 375 degrees.
Hollow out the eggplant using the small, sharper part of a melon baller. Set aside the eggplant balls in a bowl. Place the eggplant shells on a baking sheet lined with aluminum foil.
In a wok or skillet, heat the olive oil on medium high heat. Saute the garlic for about 2 to 3 minutes until golden and fragrant. Add the sliced lap cheong and stir-fry for another minute or so until the lap cheong is lightly golden as well.
Toss in the eggplant balls, rice and sea salt, stir-frying everything together for 1 to 2 minutes until thoroughly mixed. Turn off the heat and spoon the rice eggplant mixture into the eggplant shells. You will most likely have leftover filling which you can set aside to serve with the eggplant later.
Grate the Parmigiano Reggiano directly over the eggplant lightly. Place the eggplant in the oven for about 8 to 10 minutes until the cheese is completely melted and golden brown. Serve immediately.