Name: Sesame soy eggplant stir fry with basmati rice, a fried egg and pickled cucumber
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 150 g Basmati rice; 1 piece Eggplant; 1 bunch Scallions; 1 piece Garlic; 10 g Ginger paste; 20 milliliters Sesame oil; 1 sachet(s) Korean-style spice mix; 35 g East Asian-style sauce; 1 piece Persian cucumber; 1 piece Romano pepper; 1 sachet(s) Sesame seeds; 2 piece Egg; 10 g Unsalted peanuts; 2 tablespoon White wine vinegar; 1 teaspoon Sugar; 2 tablespoon Sunflower oil; ½ tablespoon Cornstarch [or flour]; 2 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

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Recipes

Sesame soy eggplant stir fry

with basmati rice, a fried egg and pickled cucumber

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Tags:

Veggie

Allergens:

Sesamzaad

•Tarwe

•Soja

•Gluten

•Ei

•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

75 g

Basmati rice

½ piece

Eggplant

½ bunch

Scallions

½ piece

Garlic

5 g

Ginger paste

10 milliliters

Sesame oil

(Contains: Sesamzaad)

½ sachet(s)

Korean-style spice mix

(Contains: Tarwe, Sesamzaad, Soja, Gluten)

20 g

East Asian-style sauce

(Contains: Soja, Gluten, Tarwe)

½ piece

Persian cucumber

½ piece

Romano pepper

½ sachet(s)

Sesame seeds

(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)

1 piece

Egg

(Contains: Ei)

5 g

Unsalted peanuts

(Contains: Pinda's May be present: Pistachenoten, Macadamianoten, Amandelnoten, Noten, Hazelnoten, Pecannoten, Sesamzaad, Walnoten, Paranoten, Cashewnoten)

Not included in your delivery

1 tablespoon

White wine vinegar

½ teaspoon

Sugar

1 tablespoon

Sunflower oil

¼ tablespoon

Cornstarch [or flour]

1 tablespoon

[Reduced salt] soy sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3089 kJ

Calories738 kcal

Fat34.2 g

Saturated Fat5.4 g

Carbohydrate87 g

Sugar11.7 g

Dietary Fiber7.6 g

Protein21.3 g

Salt3.1 g

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

•Bowl

•Sautépan or large frying pan

•Pan

•Tall-Sided Pan

Cooking Steps

Slice the cucumber. In a small bowl, combine the white wine vinegar with the sugar. Transfer the cucumber to the bowl and season to taste with salt, then toss well to combine. Set aside (until serving), stirring occasionally.
Finely dice the eggplant.
Boil plenty of salted water in a pot or saucepan and cook the rice for 12 - 15 minutes, then drain and set aside.
Heat a heavy drizzle of sunflower oil in a large deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 7 - 8 minutes or until done, tossing halfway.

Dice the Romano pepper and slice the scallions.
In a small bowl, combine the cornflour with 1 tbsp of water per person.
In another small bowl, combine the soy sauce, East-Asian style sauce, vinegar, honey, sesame seeds, Korean-style spices and per person 2 tbsp of water.
Add the Romano pepper to the frying pan and fry for 2 - 3 minutes. Season with salt and pepper.

Meanwile, heat a drizzle of sunflower oil in another frying pan and fry the egg. Season with salt and pepper.
Add to the frying pan with the veggies, the scallions (but reserve some of the greens for garnish), the ginger paste, the garlic, scallions and fry for 1 - 2 minutes until fragrant.
Pour in the sauces and mix well to coat the veggies.
Roughly chop the peanuts.

Serve the rice in bowls along with the stir fried vegetables.
Drizzle the sesame oil over the vegetables.
Top with the fried egg.
Serve with the pickled cucumber. Garnish with the greens of the scallions and scatter the peanuts over the rice.