Name: Honey-Soy Beef & Eggplant Salad Bowl with Avocado & Chilli Dressing
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 packet Crispy Shallots; 1 packet Asian Chilli Dressing; 1 Avocado; 1 sachet Coriander; 250 g Beef Mince; 1 Eggplant; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning

HelloFresh

Recipes

Japanese Recipes

Honey-Soy Beef & Eggplant Salad Bowl

with Avocado & Chilli Dressing

Get up to $175 off

Tags:

Under 30g carbs

Allergens:

Soy

•Wheat

•Gluten

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

1 packet

Asian Chilli Dressing

(Contains: Soy; )

Avocado

1 sachet

Coriander

250 g

Beef Mince

Eggplant

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Nutrition Values

Calories572 kcal

Energy (kJ)2390 kJ

Fat35.5 g

of which saturates11.7 g

Carbohydrate23.1 g

of which sugars15.9 g

Dietary Fibre7.7 g

Protein33.2 g

Cholesterol50.8 mg

Sodium660 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Use an air fryer! Cut eggplant into 1cm chunks. In a medium bowl, combine eggplant, a pinch of salt and a generous drizzle of olive oil. • Set your air fryer to 200°C. Place eggplant into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until tender, a further 5-10 minutes.

TIP: no air fryer? Preheat oven to 220°C/200°C fan-forced. Cut eggplant into 1cm chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.

• Meanwhile, using a vegetable peeler, peel carrot into ribbons. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. Add carrot to pickling liquid with enough water to just cover carrot. Set aside. • Slice avocado in half, scoop out flesh and cut into halves.

• Heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Add sweet soy seasoning and cook, until fragrant, 1 minute. • Remove pan from heat, add the honey, and a splash of water. Stir through the eggplant. Season to taste.

• Reserve a splash of pickling liquid, then drain pickled carrot. • In a medium bowl, combine shredded cabbage, carrot, a drizzle of olive oil and a splash of pickling liquid. Season to taste. • Divide rainbow salad, avocado and beef and eggplant between bowls. • Drizzle over sesame dressing to serve. Sprinkle over crispy shallots. Tear over coriander. Enjoy!