Teriyaki Eggplant & Slaw Tacos
with Sesame Fries & Crushed Peanuts
Give taco night an Asian twist with the unbeatable combo of melt-in-the-mouth eggplant in teriyaki sauce, crisp slaw tossed with creamy mayo and a topping of crushed peanuts. For a special finishing touch, sprinkle sesame seeds on the fries before baking!
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
potato
1 sachet
mixed sesame seeds
(Contains Sesame; )
1
eggplant
1
onion
1
cucumber
2 clove
garlic
1 packet
teriyaki sauce
(Contains Gluten, Sesame, Soy; )
1 bag
slaw mix
8
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
mayonnaise
(Contains Egg; )
1 packet
Crushed Peanuts
(Contains Peanut; May be present Wheat, Sesame, Milk, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut. )
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tsp
soy sauce
(Contains Gluten, Soy; )
2 tsp
rice wine vinegar
Nutrition Values
Utensils
Instructions
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Sprinkle with the mixed sesame seeds, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, cut the eggplant into small chunks. Cut the red onion into wedges. When the fries have 15 minutes cook time remaining, place the eggplant and onion on a second lined oven tray. Drizzle generously with olive oil and toss to coat. Spread out evenly, then roast until tender, 10-15 minutes.
TIP: Adding enough oil ensures the eggplant will soften in time.
Cut the cucumber into thin sticks. Finely chop the garlic. In a small bowl, combine the teriyaki sauce, garlic, brown sugar, soy sauce, rice wine vinegar and a splash of water.
When the eggplant is done, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the roasted eggplant, onion and teriyaki sauce mixture, stirring, until sticky and heated through, 3-4 minutes.
In a medium bowl, combine the slaw mix and 1/2 the mayonnaise. Season to taste and set aside. Microwave the mini flourtortillas on a plate for 10 second bursts, until warmed through.
Spread the remaining mayo over the tortillas, then top with the slaw, teriyaki eggplant and cucumber. Garnish with the crushed peanuts and serve with the sesame fries.
TIP: Add the sesame fries to your taco if you prefer!