Hoisin Eggplant with Gomashio Edamame Salad

Name: Hoisin Eggplant with Gomashio Edamame Salad over garlic rice with peanuts, coriander & scallions
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Eggplant; 1 bunch Scallions; 50 g Hoisin sauce; 35 g East Asian-style sauce; 100 g Edamame; ½ piece Cucumber; 20 g Unsalted peanuts; 10 g Fresh coriander; 1 piece Garlic; 150 g White long grain rice; 1 sachet(s) Gomashio; 360 milliliters Low sodium vegetable stock; 1 tablespoon Sunflower oil; 60 milliliters Water; 2 teaspoon White wine vinegar; 1 tablespoon [Plant-based] mayonnaise; 1 tablespoon [Plant-based] butter; 2 teaspoon Honey [or plant-based alternative]

over garlic rice with peanuts, coriander & scallions

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Edamame, originating from China, are not only rich in plant-based proteins but also in essential nutrients such as iron and calcium. A nutritious and delicious addition to a whole host of dishes!

Tags:

Eat Me First

•Plant-based

•Extra Veggies

Allergens:

Soja

•Tarwe

•Sesamzaad

•Pinda's

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Eggplant

½ bunch

Scallions

25 g

Hoisin sauce

(Contains: Soja, Tarwe, Sesamzaad)

20 g

East Asian-style sauce

(Contains: Soja, Tarwe)

50 g

Edamame

(Contains: Soja)

¼ piece

Cucumber

10 g

Unsalted peanuts

(Contains: Pinda's May be present: Noten, Sesamzaad)

5 g

Fresh coriander

(May be present: Selderij)

½ piece

Garlic

75 g

White long grain rice

½ sachet(s)

Gomashio

(Contains: Sesamzaad)

Not included in your delivery

180 milliliters

Low sodium vegetable stock

½ tablespoon

Sunflower oil

30 milliliters

Water

1 teaspoon

White wine vinegar

½ tablespoon

[Plant-based] mayonnaise

½ tablespoon

[Plant-based] butter

1.5 teaspoon

Honey [or plant-based alternative]

Nutrition Values

Energy (kJ)3096 kJ

Calories740 kcal

Fat30.6 g

Saturated Fat7.5 g

Carbohydrate93.4 g

Sugar25.5 g

Dietary Fiber11.3 g

Protein17.8 g

Salt2.5 g

Potassium197.5 mg

Calcium31.3 mg

Iron0.5 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

•Pan with Lid

•Casserole with Lid

•Bowl

Cooking Steps

Prepare the stock. Crush or mince the garlic.
Melt a knob of butter in a pot or saucepan over low heat and fry the garlic for 1 - 2 minutes.
Stir in the rice and then pour in the stock.
Boil the rice for 12 - 15 minutes, covered, then remove from the heat and allow to rest for 5 minutes. Drain if necessary and set aside.

Halve the eggplant lengthways, then cut each half into four long wedges.
Chop some of the scallion greens and set aside to use later as garnish.
Cut the rest of the scallions into 4cm cylindrical chunks.
Heat a drizzle of sunflower oil in a deep frying pan over high heat. Fry the eggplant and scallions for 3 - 4 minutes, turning regularly.

Lower the heat to medium and add the water (see pantry for amount). Cover with the lid and steam for 4 - 6 minutes.
Meanwhile, slice the cucumber and chop the coriander.
In a bowl, combine the honey with the mayonnaise and half of the white wine vinegar.
Add the cucumber, the edamame and half of the coriander. Toss well to combine and season to taste with salt and pepper.

Deglaze the eggplant with the rest of the white wine vinegar, then add the hoisin sauce and the East Asian-style sauce. Fry for one more minute.
Serve the rice in bowls, topped with the eggplant and the salad.
Garnish the salad with the gomashio.
Garnish the eggplant with the reserved scallion greens, the peanuts and the rest of the coriander.