Soy Glazed Eggplant
with Asian Slaw and Sushi Rice
This Japanese inspired dish has the perfect mix of sweet and savoury and an umami-rich Japanese style glaze.
Cals 691 · Prot 14 · Carbs 108 · Fat 26
Vegetarian
Family Friendly
40 min
This Japanese inspired dish has the perfect mix of sweet and savoury and an umami-rich Japanese style glaze.
Cals 691 · Prot 14 · Carbs 108 · Fat 26
Vegetarian
Family Friendly
Ingredients
Soy eggplant
Eggplant
1 Piece
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Corn starch
10 Grams
Water
50 ML
Soy sauce
9*10*11*
20 ML
Sweet soy sauce
9*10*11*14*
15 ML
Slaw
Mayonnaise
5*9*13*
50 Grams
Rice vinegar
15 ML
Tahini
3*
20 Grams
Chilli jam
28 Grams
Salt
0.5 Tsp
Large red chilli
1 Piece
Carrot
1 Piece
Sugar snap peas
150 Grams
Rice
Sushi rice
150 Grams
Water
300 ML
Salt
0.5 Tsp
Allergens
*9 Soya, *10 Wheat, *11 Gluten, *14 Sulphur Dioxide, *5 Eggs, *13 Mustard, *3 Sesame Seeds
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) | 2716 / 691 |
| Fats (g) | 25.9 |
| of which saturated (g) | 3.3 |
| Carbohydrates (g) | 108 |
| of which sugars (g) | 28.4 |
| Fibers (g) | 11.6 |
| Proteins (g) | 14.4 |
| Salt (g) | 2.9 |
*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
- Preheat the oven to 220°C/200°C fan.
- Slice the eggplant in half, lengthwise.
- Cut the flesh in a cross-hatch pattern, taking care not to slice through the skin.
- Place a large pan over a high heat with a drizzle of oil.
- Once hot, add the eggplant to the pan, skin-side down.
- Cook for 2-3 min or until the skin begins to brown.
- Flip the eggplant.
- Cook, covered, for 3-4 min or until tender and the inside flesh has browned.
2 Roast eggplant
- Transfer the eggplants onto a lined baking tray, flesh side up.
- Drizzle with oil and sprinkle with salt.
- Roast for 25-30 min or until the eggplant is tender.
- Wipe and reserve the pan.
3 Boil rice
- Rinse the sushi rice in a sieve under cold water until the water runs clear.
- Add the sushi rice, a pinch of salt and the measured water to a pot with a lid.
- Bring to a boil over a high heat.
- Once boiling, reduce the heat to low and cover.
- Cook for 15 min or until the water is absorbed and the rice is cooked.
- Once cooked, remove the pot from the heat,
- Let the sushi rice cool slightly.
Tip! The trick to perfect sushi rice is allowing it to steam dry in the pot after cooking.
4 Prep slaw
- Meanwhile, in a large bowl, combine the mayonnaise, rice vinegar, tahini and chilli jam with a generous pinch of salt.
- Set the slaw dressing aside.
- Finely chop the red chilli.
- Peel and grate the carrot.
- Trim and finely slice the sugar snap peas lengthwise.
- Add the carrot, red chilli (spicy!) and the sugar snap peas to the slaw dressing.
- Mix well. Set aside.
Tip! Sensitive to spice? Go easy on the red chilli.
5 Make glaze
- Add 1 tsp corn starch to a small bowl with the measured water, soy sauce and sweet soy sauce.
- Set the soy glaze aside.
- Return the pan to a medium heat.
- Once hot, add the soy glaze.
- Cook for 1 min or until thickened.
- Remove the pan from the heat.
- Set it aside.
- Add a splash of water if the glaze is too thick.
6 Serve
- Serve the Soy Glazed Eggplant with Asian Slaw and Sushi Rice.
- Drizzle the soy glaze over the eggplant.
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