Sweet-Soy Eggplant, Beef & 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.
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 sachet
Sweet Soy Seasoning
(Contains: Soy, Gluten(Wheat); )
2
radish
1 packet
Baby Leaves
1
cucumber
1
carrot
1 clove
garlic
1 packet
Shredded Cabbage Mix
1 sachet
Crispy Shallots
1 packet
sesame dressing
(Contains: Soy, Sesame, Gluten, Eggs; May be present: Milk, Fish, Almond, Cashew)
1 packet
beef strips
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
1 tbs
sesame oil
(Contains: Sesame; )
½ tbs
soy sauce
(Contains: Soy, 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, 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. • In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches 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.
• 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, sweet-soy eggplant and beef strips. • Garnish with crispy shallots. Drizzle over sesame dressing to serve. Enjoy!
