Crispy Asian Eggplant & Carrot Noodle Salad
with Tangy Lemon Dressing & Crispy Shallots
Eggplant is known in our storybooks as the veggie ruler! Dress it in the finest sweet and soy flavours with a golden crispy glow and marvel at the wealth of flavour the carrot noodle salad brings with gems such as ponzu and a lemon dressing. We bow before the might of this eggplant dish!
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2 clove
garlic
1 bag
baby spinach leaves
1
eggplant
½
lemon
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
1 packet
ponzu sauce
(Contains Soy; May be present Egg, Milk, Gluten, Fish, Sesame, Sulphites, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Walnut, Pine Nut. )
1 packet
Carrot Noodles
1 packet
cornflour
(May be present Milk, Gluten, Peanut, Soy, Sesame, Almond, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut, Brazil Nut. )
1 bag
Shredded Cabbage Mix
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tsp
sesame oil
(Contains Sesame; )
1 tbs
plain flour
(Contains Gluten; )
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby spinach leaves. Cut eggplant into bite-sized chunks. • Zest lemon to get a good pinch, then cut in half. • In a medium bowl, combine sweet soy seasoning, eggplant and a drizzle of olive oil. Set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-low heat. • Cook garlic until fragrant, 1-2 minutes. Transfer garlic oil mixture to a large bowl. • To the bowl with garlic oil, add lemon zest, ponzu sauce, the sesame oil and a generous squeeze of lemon juice. Season and stir to combine. • Add carrot noodles to the lemon dressing. Toss to coat and set aside.
• Return the frying pan to medium-high heat with enough olive oil to cover the base. Add cornflour and the plain flour to the eggplant, tossing to coat. • When oil is hot, dust off any excess flour from eggplant, then cook, tossing occasionally, until browned and cooked through, 4-5 minutes. • Transfer to a paper towel-lined plate.
• Meanwhile, add shredded cabbage mix and baby spinach to the carrot noodles. Toss well to combine and season to taste. • Divide carrot noodle salad between bowls. • Top with crispy Asian eggplant. • Drizzle over garlic aioli and garnish with crispy shallots. Enjoy!