Sticky rice stuffed eggplant

Steps

1. Add the rice to a bowl and cover with plenty of water. Leave to soak for 2 hours, or overnight.
2. Preheat the oven to 230°C fan.
3. Cut cross-hatches into the flesh side of each aubergine half, making sure not to puncture the skin.
4. Arrange the eggplant cut side up on a large, flat baking tray.
5. Mix the 4 tbsp olive oil and 1 tsp fine salt in a small bowl, then rub all over the cut sides of the aubergines.
6. Bake for 35-40 minutes, turning the tray halfway, until very well browned. Set aside to cool.
7. Reduce the oven temperature to 190°C.
8. In a small bowl, cover the mushrooms with freshly boiled water and soak for 15 mins.
9. To a medium bowl add the chestnuts, ginger, chives, garlic, olive oil, maple syrup, soy sauce, sriracha, fine salt and plenty of pepper.
10. Drain the mushrooms and finely chop them, then add to the bowl.
11. Scoop the cooked aubergine flesh into the bowl, being careful not to tear the skin.
12. Once the rice has soaked for 2 hours, drain it, then add to the bowl with ingredients up till pepper. Mix well.
13. Arrange the scooped-out aubergine halves in a 33 x 26cm high-sided baking tray.
14. Fill each half with an eighth of the rice mix.
15. Drizzle 1 tbsp water evenly over each aubergine half, then drizzle with oil.
16. Cover very tightly with foil, so no steam can escape, and bake for 1 hour.
17. Remove the foil and bake for another 5 minutes uncovered. Set aside to cool for 10 mins.
18. Mix the spring onions, cucumber and coriander together with the lime juice and a good pinch of salt.
19. Top eggplant with the salad, then drizzle over some chilli oil and serve with extra lime wedges alongside.