Korean-Style Roasted Eggplant
with Garlic Rice, Sesame Veggies & Roasted Cashews
Introducing the newest member of the HelloFresh family: ssamjang paste! You may know it from classic Korean dishes, but this superstar ingredient adds a deep, umami rich flavour to anything it touches - one taste and we know you’ll be hooked. Here, you’ll make a smokey and salty glaze that transforms eggplant into a caramelised and roasted delight. With fragrant garlic rice and flavourful greens, this is a vegetarian feast in a bowl.
Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!
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
1
eggplant
1
onion
2 clove
garlic
1 packet
basmati rice
1 sachet
vegetable stock powder
1 bag
green beans
1 packet
Ssamjang Paste
(Contains Sesame, Soy; )
1 packet
Crushed Roasted Cashews
(Contains cashews; )
1 pinch
chilli flakes
1 bag
Asian Greens
1 packet
Korean Stir-Fry Sauce
(Contains Sesame, Gluten, Soy, Wheat; May be present Egg, Fish, Milk, Almond. )
Not included in your delivery
olive oil
20 g
butter
(Contains Milk; )
1 drizzle
sesame oil
(Contains Sesame; )
1 tbs
soy sauce
(Contains Gluten, Soy; )
½ tbs
rice wine vinegar
1.5 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant and brown onion into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people), season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: Adding enough olive oil will ensure the eggplant cooks in time.
While the veggies are roasting, finely chop the garlic. Heat a medium saucepan over a medium heat with 1/2 the butter and a dash of olive oil. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, vegetable stock powder and water (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and keep covered until rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the green beans and slice into thirds. Roughly chop the Asian greens.
Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook the green beans until tender, 4-5 minutes. Add the Asian greens and a drizzle of sesame oil and cook until just wilted, 1-2 minutes. Season to taste. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil and the remaining butter. Gently stir through the roasted veggies, the ssamjang paste, Korean stir-fry sauce, the soy sauce, rice wine vinegar and water (for the sauce) and cook until combined, 1-2 minutes. Season to taste.
Divide the garlic rice between bowls. Top with the Korean-style roasted eggplant and sesame veggies. Garnish with the crushed roasted cashews and a pinch of chilli flakes (if using) to serve.