Caribbean Eggplant & Coconut Sauce
with Spinach Rice, Slaw & Almonds
With hints of sweet pimento, nutmeg and cumin, our mild Caribbean jerk seasoning works a treat with the tender roast eggplant. A drizzle of creamy coconut sauce adds another delicious layer while a bed of spinach rice and a zingy slaw round out this winning dish.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
eggplant
3 clove
garlic
1 packet
basmati rice
(May be present: Wheat, Gluten, Soy. )
1 bag
baby spinach leaves
1 tin
sweetcorn
1 bag
shredded cabbage mix
1 tin
coconut milk
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 bag
coriander
1 sachet
mild Caribbean jerk seasoning
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1.5 cup
water
1 drizzle
white wine vinegar
Nutritional Values
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut eggplant lengthwise into quarters. • Place eggplant on a lined oven tray. Drizzle with some olive oil (1/4 cup for 2 people / 1/2 for 4 people). Sprinkle over a pinch of salt and 1/2 the mild Caribbean jerk seasoning, turning egpplant to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, finely chop garlic. • In a medium saucepan, melt the plant-based butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1-2 minutes. • Add basmati rice, the water and a generous pinch of salt. Stir, then bring to the boil. • Reduce heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until rice is tender and water is absorbed, 10 minutes. • When rice is done, stir through baby spinach leaves until wilted.
TIP: The rice will finish cooking in its own steam, so don't peek!
• While rice is cooking, drain sweetcorn. • Heat a large frying pan over a high heat. • Cook corn kernels until lightly browned, 4-5 minutes. • Transfer to a large bowl.
TIP: Cover the pan with a lid if the kernels are “popping” out.
• To bowl with the charred corn, add shredded cabbage mix and a drizzle of white wine vinegar and olive oil. • Toss to combine. Season to taste.
• Return frying pan to a medium-high heat with a drizzle of olive oil. Cook remaining garlic and cook until fragrant, 1 minute. • Stir in coconut milk and remaining mild Caribbean jerk seasoning. Simmer until thickened slightly, 2-3 minutes. • Season to taste, then remove from heat.
• Divide spinach rice and slaw between bowls. Top with Caribbean eggplant. Spoon coconut sauce over eggplant. • Sprinkle with slivered almonds. Tear over coriander to serve. Enjoy!