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Jamaican Roasted Eggplant

Jamaican Roasted Eggplant

with Spinach Rice & Coconut Sauce

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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.

Tags:Plant Based
Allergens:Tree Nuts

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

eggplant

1 packet

slivered almonds

(ContainsTree Nuts)

3 clove

garlic

1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 bag

baby spinach leaves

½ tin

sweetcorn

1 bag

shredded cabbage mix

1 tin

coconut milk

1 pinch

chilli flakes

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

20 g

plant-based butter

1.5 cup

water

1 drizzle

white wine vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3280 kJ
Fat40 g
of which saturates23.8 g
Carbohydrate75.6 g
of which sugars12.6 g
Protein17.4 g
Sodium896 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

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.

4

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.

5

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.

6

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.