Japanese-style Stewed Eggplant
with Rice and Salad
This dish takes inspiration from Eggplant Agebitashi, a Japanese classic where deep-fried eggplant is soaked in dashi and mirin.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
This dish takes inspiration from Eggplant Agebitashi, a Japanese classic where deep-fried eggplant is soaked in dashi and mirin.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep eggplants
Peel the eggplants in a stripey pattern. Chop the peeled eggplants into barrel shapes. Add them to a colander with the salt and toss well. Set aside for 15 min. After 15 min, rinse and dry the eggplants.
2 Fry eggplant
Heat a non-stick pan over a medium heat with the vegetable oil. Once hot, add the eggplants with a pinch of salt and cook for 5 min or until golden.
3 Boil rice
Meanwhile, rinse the jasmine rice. Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked.
4 Simmer eggplant
Once the eggplants are golden, reduce the heat to low, add the measured water, rice vinegar, miso paste and brown sugar (half of what's provided). Cover with a lid and simmer for 10-12 min or until the eggplant is tender.
5 Prep salad
Meanwhile, juice the limes into a bowl or jar. Add the sesame oil, soy sauce and brown sugar (the rest of what's provided) and whisk or shake until fully combined - this is your dressing. Halve the cherry tomatoes. Trim and finely slice the spring onion. Rinse the edamame beans. Wash and roughly chop the Boston lettuce.
6 Serve
Toss the Boston lettuce, cherry tomatoes, spring onions, edamame beans and sesame seeds in the dressing and serve alongside the rice and stewed eggplant.
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