Sweet-Soy Eggplant & Cucumber Slaw
with Sesame Dressing & Crispy Shallots
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.
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 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
2
Radish
1 packet
Udon Noodles
(Contains: Wheat, Gluten; )
1 packet
Crispy Shallots
1 packet
Sesame Dressing
(Contains: Wheat, Gluten, Soy, Eggs, Sesame; May be present: Cashew, Fish, Milk, Almond)
1 packet
Baby Spinach Leaves
2
Garlic
1 packet
Shredded Cabbage Mix
1
Carrot
1 sachet
Coriander
Not included in your delivery
1 drizzle
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tbs
sesame oil
(Contains: Sesame; )
½ tbs
soy sauce
(Contains: Soy; May be present: Gluten)
½ tsp
brown sugar
Nutrition Values
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.
- Boil the kettle. Half-fill a medium saucepan with boiling water.
- Cook udon noodles over medium-high heat, gently stirring with a fork to separate, until tender, 1-2 minutes. Drain, rinse and set aside.
- Roughly chop baby leaves. Using a vegetable peeler, peel carrot into ribbons. 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.
- To the bowl with garlic-soy dressing, add cooked udon noodles, shredded cabbage mix, baby leaves and carrot, tossing to combine. Season to taste.
- Drain pickled radish.
- Divide noodle salad between bowls. Top with pickled radish and sweet-soy eggplant.
- Garnish with crispy shallots.
- Drizzle over sesame dressing and tear over coriander to serve. Enjoy!
