Eggplant and tamarind stir fry, kecap manis, carrot sesame slaw, brown rice and cashews

Cook time: 35 minutes

couple or family

Ingredients

Ingredient
Couple
Family
Brown rice
Couple
1 pack
Family
1 pack
Eggplant
Couple
2
Family
3
Garlic
Couple
3 cloves
Family
6 cloves
Spring onions
Couple
All
Family
All
Tamarind sweet soy
Couple
1 pottle
Family
1 pottle
Carrot
Couple
1
Family
2
Radish
Couple
All
Family
All
Sesame dressing
Couple
1 pottle
Family
1 pottle
Cashews
Couple
1 pack
Family
1 pack

You need a decent amount 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. Add to the spring onions and garlic step 3.

Instructions

1

Bring a medium pot of lightly salted water to a boil. Add the brown rice and cook for about 20 minutes, until tender. Once cooked strain and keep warm.

If you’re going to roast the eggplant preheat the oven to 200 degrees Celsius.

2

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.

Place in a bowl with the green part of the spring onions.

3

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 as the eggplant will absorb less of it.

Fry the spring onion whites 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.

4

Add three-quarters of the tamarind soy sauce and the cashews to the pan and cook for 30 seconds. Taste and add more sauce, as needed.

Dress the carrot radish slaw with the sesame dressing and a pinch of salt.

 

5

Serve the rice topped with eggplant and slaw on the side.



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