Sweet-Soy Eggplant & Cucumber Slaw

Name: Sweet-Soy Eggplant & Cucumber Slaw with Sesame Dressing & Crispy Shallots
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 packet Crispy Shallots; 1 Cucumber; 1 packet Sesame Dressing; 1 Eggplant; Mixed Salad Leaves; 1 Carrot; 1 packet Shredded Cabbage Mix; 1 packet Sweet Soy Seasoning; 2 Radish; 1 Garlic; 1 drizzle olive oil; ¼ cup vinegar (rice wine or white wine); 1 tbs sesame oil; ½ tbs soy sauce; ½ tsp brown sugar

with Sesame Dressing & Crispy Shallots

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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 slaw, drizzled over with sesame dressing, tastes divine.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Veggie

•Climate Superstar

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

Eggplant

Mixed Salad Leaves

Carrot

1 packet

Shredded Cabbage Mix

1 packet

Sweet Soy Seasoning

Radish

Garlic

Not included in your delivery

1 drizzle

olive oil

¼ cup

vinegar (rice wine or white wine)

1 tbs

sesame oil

½ tbs

soy sauce

½ tsp

brown sugar

Nutrition Values

Calories321 kcal

Energy (kJ)1340 kJ

Fat21.3 g

of which saturates2.7 g

Carbohydrate22.2 g

of which sugars14.8 g

Dietary Fibre6.8 g

Protein5.4 g

Sodium974 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, sprinkle over sweet soy seasoning, season with salt and drizzle with olive oil. • Roast until tender, 20-25 minutes.

• 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 spinach leaves. Slice cucumber into half-moons. Grate the carrot.

• Add garlic paste 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 dressing, along with baby spinach, carrot and cucumber, tossing to combine.

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