Roasted Sweet-Soy Eggplant, Beef & Cucumber Slaw

Name: Roasted Sweet-Soy Eggplant, Beef & Cucumber Slaw with Crispy Shallots & Sesame Drizzle
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 Cucumber; 1 packet Sesame Dressing; 1 Eggplant; 1 packet Baby Leaves; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 2 Radish; 250 g Beef Strips; 2 Garlic

with Crispy Shallots & Sesame Drizzle

Get up to $175 off

Eggplant roasted in the oven has to be one of our favourite veggies. The sweet soy seasoning gives it a special boost of flavour and the refreshing cucumber and radish slaw drizzled over with sesame dressing, tastes divine.

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

Allergens:

Soy

•Eggs

•Wheat

•Gluten

•Sesame

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Crispy Shallots

Cucumber

1 packet

Sesame Dressing

(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond. )

Eggplant

1 packet

Baby Leaves

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

(Contains: Soy, Wheat, Gluten; )

Radish

250 g

Beef Strips

Garlic

Nutrition Values

Calories401 kcal

Energy (kJ)1680 kJ

Fat18.2 g

of which saturates5.3 g

Carbohydrate20.9 g

of which sugars13.4 g

Dietary Fibre7.2 g

Protein34.1 g

Cholesterol49.2 mg

Sodium804 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant into quarters lengthways, then deeply score the flesh to make a criss-cross pattern. • Place eggplant on lined oven tray, drizzle with olive oil, sprinkle over sweet soy seasoning and season with salt. Toss to coat. • Roast until tender, 20-25 minutes. While eggplants are roasting,
• Discard any liquid from beef strip packaging. In a large frying pan, heat a drizzle of olive oil over high heat.
• When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. Transfer to a plate.
TIP: Cooking the meat in batches over a high heat helps it stay tender.

• Meanwhile, thinly slice radish. In a small bowl, combine the vinegar and a good pinch of sugar and salt. • Add radish to pickling liquid. Add enough water to just cover the radish and set aside.

• Roughly chop baby leaves. • Slice cucumber into half-moons. • Grate carrot. • Finely chop garlic.

• Add garlic and the sesame oil to a large microwave-safe bowl. Microwave in 10 second bursts until sizzling. • Add the soy sauce, brown sugar and a splash of the pickling liquid and mix well.

• Add shredded cabbage mix to the garlic-soy dressing, along with baby leaves, carrot and cucumber tossing to combine.

• Drain pickled radish. • Divide cucumber slaw between bowls. • Top with pickled radish and sweet-soy eggplant and beef. • Garnish with crispy shallots. • Drizzle over sesame dressing to serve. Enjoy!