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; 1 packet baby leaves; 1 Carrot; 2 Garlic; 1 packet Shredded Cabbage Mix; packet Sweet Soy Seasoning; 2 Radish

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:

Under 30g carbs

•Vegetarian

Allergens:

Soja

•Egg

•Hvede

•Gluten

•Sesamzaad

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: Soja, Egg, Hvede, Gluten, Sesamzaad; May be present: Kaschunüsse, Pesce, Latte, Mandeln. )

Eggplant

1 packet

baby leaves

Carrot

Garlic

1 packet

Shredded Cabbage Mix

packet

Sweet Soy Seasoning

(Contains: Hvede, Gluten, Soja; )

Radish

Nutrition Values

Calories188 kcal

Energy (kJ)786 kJ

Fat9.8 g

of which saturates2 g

Carbohydrate16 g

of which sugars9.1 g

Dietary Fibre7.2 g

Protein5.1 g

Sodium282 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.

• 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. • Garnish with crispy shallots. • Drizzle over sesame dressing to serve. Enjoy!