Sweet-Soy Eggplant, Chicken & Cucumber Slaw Bowl
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Sweet-Soy Eggplant, Chicken & Cucumber Slaw Bowl

Sweet-Soy Eggplant, Chicken & Cucumber Slaw Bowl

with Sesame Dressing & Crispy Shallots

Eggplant roasted in the oven has to be one of our favourite veggies. The sweet and 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 30g carbohydrates per serving.

Tags:
Over 30g protein
Under 650kcal
Under 30g carbs
Allergens:
Gluten
Soy
Sesame
Egg

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

eggplant

1 sachet

Sweet Soy Seasoning

(Contains Gluten, Soy; )

2

radish

1 bag

baby spinach leaves

1

cucumber

1

carrot

1 packet

chicken breast

1 packet

garlic paste

(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )

1 bag

Shredded Cabbage Mix

1 packet

Crispy Shallots

1 packet

sesame dressing

(Contains Egg, Gluten, Sesame, Soy; May be present Milk, Fish, Almond, Cashew. )

Not included in your delivery

olive oil

1 tbs

sesame oil

(Contains Sesame; )

½ tbs

soy sauce

(Contains Gluten, Soy; )

½ tsp

brown sugar

¼ cup

vinegar (rice wine or white wine)

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Nutrition Values

Energy (kJ)2185 kJ
Fat26.5 g
of which saturates5.4 g
Carbohydrate29.2 g
of which sugars17.4 g
Dietary Fibre13.2 g
Protein39.3 g
Sodium1405 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.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• Roughly chop baby spinach leaves. Slice cucumber into half-moons. Grate the carrot. • Cut chicken breast into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate.

4
4

• 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.

5
5

• Add shredded cabbage mix to the dressing, along with baby spinach, carrot and cucumber, tossing to combine.

6
6

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