Sweet-Soy Eggplant & Cucumber Slaw
with Sesame Dressing & Crispy Shallots
Eggplant roasted in the oven has to be one of our favourite veggies. The sweet soy seasoning gives it a special boost of flavour and the refreshing cucumber slaw drizzled over with sesame dressing tastes divine.
This recipe is under 650kcal per serving and under 40g carbohydrates 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
1
eggplant
1 sachet
Sweet Soy Seasoning
(Contains Soy, Gluten(Wheat); )
2
radish
1 packet
baby leaves
1
cucumber
1
carrot
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Shredded Cabbage Mix
1 sachet
Crispy Shallots
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tbs
sesame oil
(Contains Sesame; )
½ tbs
soy sauce
(Contains Gluten, Soy; )
¼ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place eggplant on lined oven tray, sprinkle over sweet soy seasoning, season with salt and drizzle with olive oil. • Roast until tender, 20-25 minutes.
• Meanwhile, thinly slice radish. In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid. Add enough water to just cover the radish and set aside.
• Roughly chop baby leaves. • Slice cucumber into half-moons. • Grate carrot.
• Add garlic paste and the sesame oil to a large microwave-safe bowl. Microwave in 10 second bursts until sizzling. • Add the soy sauce, the brown sugar and a splash of the pickling liquid and mix well.
• Add shredded cabbage mix to the dressing, along with baby leaves, carrot and cucumber, tossing to combine.
• Drain pickled radish. • Divide cucumber slaw between bowls. • Top with pickled radish and sweet-soy eggplant. • Garnish with crispy shallots. Drizzle over sesame dressing to serve. Enjoy!