HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconKorean Style Roasted Eggplant
Korean-Style Roasted Eggplant

Korean-Style Roasted Eggplant

with Garlic Rice, Sesame Veggies & Roasted Cashews

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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.

Our suppliers have been affected by the recent adverse weather conditions and COVID-related labour shortages, which is impacting the availability of some ingredients. As such, what you receive may be slightly different to what's pictured. Don't worry, your recipe will be just as delicious!

Allergens:MilkSesameSoyGlutenTree 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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





2 clove


1 packet

basmati rice

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

1 sachet

vegetable stock powder

1 bag

green beans

1 packet

ssamjang paste

(ContainsSesame, Soy)

1 packet

crushed roasted cashews

(ContainsTree Nuts)

1 pinch

chilli flakes

1 bag

Asian greens

1 packet

Korean stir-fry sauce

(ContainsSesame, Soy, GlutenMay be presentTree Nuts, Milk, Egg, Fish)

Not included in your delivery

olive oil

20 g



1 drizzle

sesame oil


1 tbs

soy sauce

(ContainsSoy, Gluten)

½ tbs

rice wine vinegar

1.5 cup

water (for the rice)

¼ cup

water (for the sauce)

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2826 kJ
Fat28 g
of which saturates12.9 g
Carbohydrate90.2 g
of which sugars17.8 g
Protein13.6 g
Sodium1884 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. Spread out evenly, then 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), 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 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.


Heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook the green beans until tender, 4-5 minutes. Add the Asian greens and a drizzle of sesame oil and cook until 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. Gently stir through the roasted veggies, the ssamjang paste, Korean stir-fry sauce, the soy sauce, rice wine vinegar and water (for the sauce) and cook until combined, 1-2 minutes. Season to taste.


Divide the garlic rice between bowls. Top with the Korean-style roasted eggplant and sesame veggies. Garnish with the crushed roasted cashews and a pinch of chilli flakes (if using) to serve.