Miso Glazed Eggplants

with Broccoli Edamame Stir Fry
Exciting flavours and textures!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
30 min
Miso Glazed Eggplants with Broccoli Edamame Stir Fry
Exciting flavours and textures!
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

Cook eggplants

1 Cook eggplants

Halve eggplants lengthwise. Slit the cut surfaces in diagonal shape. Heat oil in a pan over medium high heat. Fry the eggplants cut surfaces down, for 5 minutes. Flip and cover with a lid. Cook for 5 more minutes on the skin side.
Roast eggplants

2 Roast eggplants

Transfer the halves cut side up to an oven casserole. Combine miso paste, soy sauce, rice vinegar, sugar, salt and pepper. Divide the mixture on the eggplants. Roast in 225°C oven for 15-20 minutes, until nicely browned. Sprinkle with sesame seeds.
Boil noodles

3 Boil noodles

Meanwhile, cook the noodles in boiling water for 2-3 minutes. Drain well and submerge into cold water to prevent from sticking.
Prep veggies

4 Prep veggies

Separate broccoli to florets. Drain edamame. Mince chillis (remove seeds if you prefer a milder taste).
Mix dressing

5 Mix dressing

In a small bowl, combine sesame oil, rice vinegar, soy sauce, maple syrup, salt, and pepper.
Fry

6 Fry

Heat oil in a pan and stir fry broccoli florets for 3 minutes. Add edamame and heat up. Add drained noodles, minced chili, and the stir-fry dressing. Heat up well, stirring. Divide the stir-fry to plates, and add two halves of roasted miso eggplant to each plate.
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2024 Hello Chef All rights reserved ·