Roasted Sweet-Soy Eggplant & Cucumber Slaw
with Crispy Shallots & Sesame Drizzle
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.
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 packet
Crispy Shallots
1
Cucumber
1 packet
Sesame Dressing
(Contains: Soy, Eggs, Wheat, Gluten, Sesame; May be present: Cashew, Fish, Milk, Almond)
1
Eggplant
1 packet
Baby Leaves
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
(Contains: Soy, Wheat, Gluten; )
2
Radish
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
Utensils
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!
