Miso Eggplant & Sweet Chilli Greens
with Garlic-Ginger Rice & Crispy Shallots
Dive into this bowl of veggies and experience just how great vegetarian cooking can be! Cubes of eggplant get succulent and soft in a frying pan - don't forget to add extra oil as necessary to help them cook. With a sweet and savoury miso sauce, plus plenty of greens and crisp shallots for crunch, every bite is better than the next!
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
2 clove
garlic
1 knob
ginger
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1 unit
eggplant
1 bunch
broccolini
1 bag
snow peas
1 bunch
spring onions
1 unit
long red chilli
½ unit
lime
1 tub
miso paste
(Contains Soy, Gluten, Wheat;)
1 tub
sweet chilli sauce
1 packet
crispy shallots
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
1.5 cup
water (for the rice)
¼ tsp
salt
1 tsp
brown sugar
3 tsp
water (for the sauce)
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Finely grate the garlic and ginger. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Add the garlic and ginger and cook for 1-2 minutes, or until fragrant. Add the water (for the rice) and the salt and bring to the boil. Add the jasmine rice, stir, cover with a lid and reduce the heat to low. Cook for 12 minutes, then remove the pan from the heat and keep covered for another 10-15 minutes, or until the rice is tender and the water is absorbed. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, cut the eggplant into 2cm chunks. Trim the broccolini and slice into 3cm lengths. TIP: Slice any thicker stalks in half lengthways. Trim the snow peas and slice in half. Thinly slice the spring onion. Thinly slice the long red chilli (if using). Slice the lime (see ingredients list) into wedges
In a small bowl, mix the miso paste, brown sugar and the water (for the sauce).
In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccolini and a dash of water and cook for 4-5 minutes, or until almost tender. Add the snow peas and cook for 1-2 minutes or until tender. Stir through the sweet chilli sauce and soy sauce. Transfer to a bowl and cover to keep warm.
Wipe out the pan and return to a medium-high heat with a good drizzle of olive oil. Add the eggplant and a pinch of salt and cook, tossing, for 6-7 minutes or until very softened and browned. Halfway through cooking, add a drizzle more olive oil. When the eggplant is done, reduce the heat to medium, add the miso mixture and cook, stirring, for 1-2 minutes or until caramelised. TIP: Eggplant can soak up oil quickly, so add a little more if the pan looks too dry.
Divide the garlic-ginger rice between bowls. Top with the miso eggplant and sweet chilli greens. Sprinkle with the spring onion, long red chilli (if using), crispy shallots and serve with the lime wedges.