When this dish was brought to our test kitchen table, it disappeared in record time! With a delicious combination of spinach rice, tender eggplant, toasted almonds and a punchy Caribbean coconut sauce, it's sure to be a hit at your table too.
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
slivered almonds(ContainsTree Nuts)
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
baby spinach leaves
shredded cabbage mix
mild Caribbean jerk seasoning
white wine vinegar
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant into quarters lengthways, then place on a lined oven tray. Drizzle with olive oil (1/4 cup for 2 people / 1/2 for 4 people). Sprinkle over 1/2 the mild Caribbean jerk seasoning, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. In the last 3-5 minutes of cook time, add the slivered almonds to one side of the oven tray and toast until golden.
While the eggplant is roasting, finely chop the garlic. In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. Add the basmati rice, the water and a generous pinch of salt, 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 the rice is tender and the water is absorbed, 10 minutes. When the rice is done, stir through the baby spinach leaves until wilted.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, drain the sweetcorn (see ingredients). Heat a large frying pan over a high heat. Cook the sweetcorn until lightly browned, 4-5 minutes. Transfer to a large bowl.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
Add the shredded cabbage mix and a drizzle of white wine vinegar and olive oil to the charred corn. Season to taste and toss to combine. Set aside.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add the coconut milk and remaining mild Caribbean Jerk seasoning and simmer until thickened slightly, 2-3 minutes. Season to taste.
Divide the spinach rice and slaw between bowls. Top with the Jamaican roasted eggplant. Spoon the coconut sauce over the eggplant. Garnish with the toasted almonds and a pinch of chilli flakes (if using). Tear over the coriander to serve.