Hoisin glazed eggplant over garlic rice
with sweet and sour cucumber soybean salad
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Eggplant
½ bunch
Scallions
25 g
Hoisin sauce
(Contains Soy, Wheat, Sesame)
½ sachet(s)
East Asian-style sauce
(Contains Soy, Wheat)
50 g
Edamame
(Contains Soy)
½ piece
[Persian] cucumber
10 g
Unsalted peanuts
(Contains Peanuts May be present Tree nuts, Sesame)
5 g
Fresh coriander
(May be present Celery)
½ piece
Garlic
75 g
White long grain rice
½ sachet(s)
Gomashio
(Contains Sesame)
Not included in your delivery
½ tablespoon
Sunflower oil
1 teaspoon
White wine vinegar
½ tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Plant-based] butter
180 milliliters
Low sodium vegetable stock
1.5 teaspoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock. Crush or mince the garlic.
- Heat a knob of butter in a pot or saucepan over a low heat and fry the garlic for 1 - 2 minutes. Stir in the rice, then pour in the stock (see pantry for amounts).
- Boil the rice for 12 - 15 minutes over low heat, covered. Remove the pan from the heat and allow the rice to rest for 5 minutes. Drain the rice if necessary.
- Halve the eggplant lengthways, then cut each half into four long wedges.
- Chop the spring onion into 4cm long pieces. Reserve and finely chop some green for garnish, and set aside.
- Heat a drizzle of sunflower oil in a deep frying pan over high heat. Fry the eggplant and scallion pieces for 3 - 4 minutes, turning regularly.
- Lower the heat to medium and add 30ml water per person. Cover with the lid and then steam the eggplant for 4 - 6 minutes.
- In the meantime, cut the cucumber into thin slices and chop the coriander.
- In a bowl, combine honey, and mayonnaise and 1/2tsp of white wine vinegar. Add the cucumber, edamame, and half of the coriander, mix to combine, and season to taste with salt and pepper.
- Remove the lid from the deep frying pan, deglaze the eggplant with 1/2tbsp of white wine vinegar and add the hoisin and East Asian-style sauce. Fry for one more minute. Season to taste with salt and pepper.
- Serve the rice in bowls and top with the eggplant and cucumber salad.
- Top the salad with the Gomashio and garnish the eggplant with the green part of the spring onion, peanuts and the rest of the coriander.
Did you know...scallions are very high in calcium compared to other vegetables, as are kale and pak choi.