Korean-Style Roasted Eggplant
with Garlic Rice, Sesame Veggies & Roasted Cashews
Introducing the newest member of the HelloFresh family: Korean stir-fry sauce! 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.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
eggplant
1
Brown Onion
1 packet
basmati rice
1 bag
baby broccoli
1 packet
Crushed Roasted Cashews
(Contains: cashews; )
1 pinch
chilli flakes
1
carrot
1 packet
Korean Stir-Fry Sauce
(Contains: Sesame, Gluten, Soy, Wheat; May be present: Eggs, Fish, Milk, Almond)
3 clove
garlic
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk; )
½ tsp
sesame oil
(Contains: Sesame; )
1.5 cup
water
½ tsp
brown sugar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant and onion into bite-sized chunks. • Place 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.
• Meanwhile, finely chop garlic. • Heat a medium saucepan over medium heat with 1/2 the butter and a dash of olive oil. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice and the water, stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't peek!
• Meanwhile, trim baby broccoli and halve lengthways. Thinly slice carrot into half-moons.
• Heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook baby broccoli and carrot until tender, 5-6 minutes. • Stir through a drizzle of sesame oil and the remaining garlic until fragrant, 1 minute. Season to taste. Transfer to a medium bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil and the remaining butter. • Add Korean stir-fry sauce, the sesame oil (1/2 tsp for 2 people / 1 tsp for 4 people), brown sugar and a splash of water and cook until combined, 1-2 minutes. • Gently stir through roasted veggies. Season to taste.
• Divide garlic rice between bowls. Top with Korean-style roasted eggplant and sesame veggies. • Garnish with crushed roasted cashews and a pinch of chilli flakes (if using) to serve. Enjoy!
