Asian-Style Eggplant with Ponzu Dressing
with quinoa and salted peanuts
This recipe provides 418 g vegetables per portion.
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
½ piece
Bell pepper
½ piece
Lime
½ piece
Eggplant
½ piece
Garlic
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
10 milliliters
Sesame oil
(Contains: Sesamzaad)
75 g
Quinoa
½ bunch
Scallions
½ piece
Cucumber
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
10 g
Ponzu
(Contains: Soja, Gluten, Tarwe, Zwaveldioxide en sulfiet)
25 g
Edamame
(Contains: Soja)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Paranoten, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten, Pinda's)
Not included in your delivery
1 tablespoon
Olive oil
1 tablespoon
[Reduced salt] soy sauce
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Bring plenty of water to a boil in a lidded pot or saucepan for the quinoa.
- Chop the bell pepper into large strips. Cut the lime into four wedges. Cut the eggplant in half lengthways and score a diamond pattern onto the flesh.
- Heat a drizzle of olive oil in a large wok or deep frying pan over medium-high heat and fry the eggplant for 4 minutes per side.
- Grate the garlic, then put it in a bowl and mix with the East Asian-style sauce, sesame oil, half the soy sauce and the juice of 1 lime wedge per person. Season to taste with salt and pepper.
- Transfer the eggplant to a parchment-lined baking sheet, then spread with the sauce and season with salt and pepper to taste.
- Add the bell pepper and lightly drizzle with olive oil. Roast the veggies in the oven for 10 - 15 minutes.
- Cook the quinoa for 12 minutes with the lid on, then drain and set aside without the lid.
- Finely chop the scallions, keeping the white and green parts separate.
- Heat the same frying pan over medium heat with a light drizzle of olive oil, then fry the white part of the scallions for 3 - 4 minutes. Remove from the pan and set aside.
- Slice the cucumber lengthways using a cheese slicer. Use a fork to hold down the cucumber.
- Roughly chop the peanuts.
- Transfer the quinoa to a salad bowl (see Tip), along with the fried scallions, edamame and cucumber.
- Mix well with the ponzu, then add extra virgin olive oil to taste, the rest of the soy sauce and the juice of 1 lime wedge each.
Tip: make sure the quinoa is dry first. If needed, put it in a strainer and press down to squeeze out any excess water.
- Serve the quinoa salad on plates and top with the eggplant and bell pepper.
- Garnish with the scallion greens, peanuts and sesame seeds.
Did you know: eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
