Hoisin Eggplant with Gomashio Edamame Salad
over garlic rice with peanuts, coriander & scallions
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!
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
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
Utensils
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.
