Teriyaki Eggplant & Slaw Tacos
with Sesame Fries & Crushed Peanuts
- Sesame
- Soy
- Gluten
- Gluten(Wheat)
- Eggs
- Peanuts
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
Give taco night an Asian twist with the unbeatable combo of melt-in-the-mouth eggplant in teriyaki sauce, crisp slaw tossed with creamy mayo and a topping of crushed peanuts. For a special finishing touch, sprinkle sesame seeds on the fries before baking!
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame; )
1
eggplant
1
onion
1
cucumber
2 clove
garlic
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1 bag
slaw mix
8
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
Not included in your delivery
olive oil
1 tbs
brown sugar
1 tsp
soy sauce
(Contains: Soy, Gluten; )
2 tsp
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries and place on a lined oven tray. Sprinkle with the mixed sesame seeds, season with salt and drizzle with olive oil. Toss to coat, spread out evenly, then bake until tender, 20-25 minutes.
While the fries are baking, cut the eggplant into small chunks. Cut the red onion into wedges. When the fries have 15 minutes cook time remaining, place the eggplant and onion on a second lined oven tray. Drizzle generously with olive oil and toss to coat. Spread out evenly, then roast until tender, 10-15 minutes.
TIP: Adding enough oil ensures the eggplant will soften in time.
Cut the cucumber into thin sticks. Finely chop the garlic. In a small bowl, combine the teriyaki sauce, garlic, brown sugar, soy sauce, rice wine vinegar and a splash of water.
When the eggplant is done, heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the roasted eggplant, onion and teriyaki sauce mixture, stirring, until sticky and heated through, 3-4 minutes.
In a medium bowl, combine the slaw mix and 1/2 the mayonnaise. Season to taste and set aside. Microwave the mini flourtortillas on a plate for 10 second bursts, until warmed through.
Spread the remaining mayo over the tortillas, then top with the slaw, teriyaki eggplant and cucumber. Garnish with the crushed peanuts and serve with the sesame fries.
TIP: Add the sesame fries to your taco if you prefer!
