Teriyaki Eggplant & Slaw Tacos
with Pickled Onion & Sesame Fries
Give taco night a Japanese twist with the unbeatable combo of melt-in-the-mouth eggplant in teriyaki sauce, crisp slaw tossed with sesame dressing, pickled onion and crushed peanuts. Sprinkling sesame seeds on the fries is the perfect finishing touch.
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
potatoes
1 sachet
mixed sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1
eggplant
1
red onion
1
cucumber
2 clove
garlic
½ sachet
teriyaki sauce
(Contains Gluten, Sesame, Soy, Wheat;)
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 bag
slaw mix
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or red wine)
1 tbs
water
1 tsp
soy sauce
(Contains Gluten, Soy;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the potatoes (unpeeled) into 1cm fries. Place on an oven tray lined with baking paper. Add the mixed sesame seeds, season with salt and drizzle with olive oil. Toss to coat, then bake until tender, 20-25 minutes.
TIP: Cut the potato to size so it cooks in time.
While the fries are baking, cut the eggplant into 1cm chunks. On a second oven tray lined with baking paper, spread the eggplant in a single layer and drizzle with olive oil (2 tbs for 2 people / 4 tbs for 4 people). Roast until tender, 10-15 minutes.
TIP: Using the right amount of oil will help the eggplant get soft and delicious in the oven.
While the eggplant is roasting, thinly slice the red onion. In a small bowl, combine the vinegar and a good pinch of sugar and salt. Scrunch 1/2 the red onion in your hands then add to the pickling liquid. Add enough water to cover, then stir to coat. Set aside until serving. Thinly slice the cucumber into batons. Finely chop the garlic.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Add the remaining red onion and cook until softened, 2-3 minutes. Reduce the heat to medium and add the roasted eggplant, garlic, teriyaki sauce (see ingredients), the water and soy sauce. Cook until the eggplant is soft and sticky, 2-3 minutes.
In a medium bowl, combine the slaw mix and sesame dressing. Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickled onion. Take everything to the table to serve. Build your tacos by topping with the sesame slaw, teriyaki eggplant, cucumber and pickled red onion. Garnish with the crushed peanuts. Serve the sesame fries on the side, or add them to your taco!