Easy Sweet-Soy Eggplant & Veggie Stir-Fry
with Chilli Jam & Garlic-Peanut Rice- Soy
- Gluten(Wheat)
- Sulphites
- Gluten
- Peanuts
- May contain traces of allergens
- Eggs
- Milk
- Gluten
- Soy
- Fish
- Sesame
- Almond
- Wheat
- Traces of Brazil Nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
The eggplant has a place at the end of the veggie table for a reason. It’s perfect at soaking up the sweet soy flavours of the seasoning as it roasts comfortably in the oven elevates everything when combined with a chilli jam and soy sauce. The hints of ginger and lemongrass will also sneak through when you dig in. A crowd favourite without a doubt! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
eggplant
1 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
1 packet
jasmine rice
1 packet
Ginger & Lemongrass Paste
(May be present: Eggs, Milk, Gluten, Soy, Fish, Sesame, Almond)
1 packet
Chilli Jam
(Contains: Sulphites; )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Milk, Soy, Sesame, Almond, Wheat, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 bag
coriander
1 packet
Plant-Based Mayo
(Contains: Soy; )
3 clove
garlic
1 bag
Asian Stir-Fry Mix
Not included in your delivery
olive oil
20 g
plant-based butter
1 tbs
soy sauce
(Contains: Soy, Gluten; )
1.25 cup
water (for the rice)
¼ cup
water (for the sauce)
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. • In a medium saucepan, heat the plant-based butter with a dash of olive oil over medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add water (for the rice) and a generous pinch of salt to the pan and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, cut eggplant into 2cm chunks. • Place eggplant on a lined oven tray. Sprinkle over sweet soy seasoning, drizzle with olive oil and toss to coat. • Spread out evenly, then roast until tender, 20-25 minutes.
• When eggplant has 5 minutes remaining, heat a large frying pan over medium-high heat with drizzle of olive oil. • Cook Asian stir-fry mix until softened, 2-3 minutes. • Add ginger & lemongrass paste and remaining garlic and cook until fragrant, 1-2 minutes. • Add chilli jam, the soy sauce and water (for the sauce) and cook until slightly reduced, 1-2 minutes. • When eggplant is done, add it to the pan and stir to combine.
• Add crushed peanuts to the rice and stir to combine. • Divide garlic peanut rice between bowls. Top with sweet soy eggplant and sticky veggie stir-fry. • Tear over coriander and drizzle with plant-based mayo to serve. Enjoy!
