Introducing the newest member of the HelloFresh family: ssamjang paste! You may know it from classic Korean dishes, but this superstar ingredient adds a deep, umami rich flavour to anything it touches - one taste and we know you’ll be hooked. Here, you’ll make a smokey and salty glaze that transforms eggplant into a caramelised and roasted delight. With fragrant garlic rice and flavourful greens, this is a vegetarian feast in a bowl.
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
basmati rice(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)
vegetable stock powder
roasted cashews(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
ssamjang paste(ContainsSesame, Soy)
Korean sauce(ContainsSesame, Soy)
soy sauce(ContainsGluten, Soy)
rice wine vinegar
water (for the rice)
water (for the sauce)
Preheat the oven to 220°C/200°C fan-forced. Cut the eggplant and brown onion into bite-sized chunks. Place the veggies on a lined oven tray. Drizzle with olive oil (2 tbs for 2 people / 1/4 cup for 4 people), season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: Adding enough olive oil will ensure the eggplant cooks in time.
While the veggies are roasting, finely chop the garlic. Heat a medium saucepan over a medium heat with 1/2 the butter and a dash of olive oil. Cook the garlic until fragrant, 1-2 minutes. Add the basmati rice, vegetable stock powder and water(for the rice), 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.
TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, trim the green beans and slice into thirds. Roughly chop the Asian greens. Roughly chop the roasted cashews.
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the green beans, tossing, until tender, 4-5 minutes. Add the Asian greens and a drizzle of sesame oil and cook until the greens are just wilted, 1-2 minutes. Season to taste. Transfer to a medium bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil and the remaining butter. Add the roasted onion and eggplant, the ssamjang paste, Korean sauce, soy sauce, rice wine vinegar and water(for the sauce). Cook, gently stirring, until combined, 1-2 minutes. Season to taste.
Divide the garlic rice, Korean roasted eggplant and sesame veggies between bowls. Top with the cashews and a pinch of chilli flakes (if using) to serve.