Cook time: 40 minutes
couple or family
It would be best if you had a good splash of oil to fry the eggplant. If you’re trying to cut down on oil, dice the eggplant, toss with a little oil and roast until very well cooked (about 30 minutes). Add to the spring onions and garlic in step 3.
*Spring onions and radish are a shared ingredient. For the spring onions, use half for this dish. For the radish, on the 3- or 4-Night plan, use all. On the 5-Night Plan, use half for this dish.
Rinse the rice, then add one and a half times the amount of water and a pinch of salt.
Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes, or until all the water is absorbed.
Allow to sit covered for another 5 minutes before serving.
If you’re going to roast the eggplant, preheat the oven to 200 degrees Celsius.
Thinly slice the spring onions, separating the white from the green. The white is for the stirfry, and the green is for the slaw.
Mince the garlic.
Peel and grate the carrot.
Wash and thinly slice the radish.
Finely dice the onion.
Place the carrot and radish in a bowl with the green part of the spring onions.
Dice the eggplant into rough 1 to 2 cm cubes.
Get a large frypan or two hot and add a good splash of oil. You want about 1 cm in the bottom of the pan. Make sure the oil is hot so the eggplant will absorb less of it.
Fry the spring onion whites, onion and the garlic for 10 seconds, then add the eggplant, a pinch of salt and fry for 5 to 7 minutes, stirring regularly. Add more oil as needed, the eggplant needs to be fully cooked and very soft.
Add three-quarters of the tamarind soy sauce and the almonds to the pan and cook for 30 seconds. Taste and add more sauce, as needed.
Shake the sesame dressing to re-emulsify.
Dress the carrot radish slaw with the sesame dressing and a pinch of salt.
Serve the rice topped with eggplant and slaw on the side.
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
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