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.
The quantities provided above are averages only.
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
Cooking Steps
• 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!