Soy marinated fried eggplant with jasmine rice & cucumber salad

FULL METHOD & RECIPE CARD AVAILABLE SOON.

READY IN: 15 MINS

INGREDIENTS‭:‬

Jasmine Rice

Five spice starch

Black vinegar

Light soy

Chilli flakes

Sesame oil

Sesame seeds

Eggplant

Cucumber

Coriander

Spring onion

Long red chilli

Garlic

 

Pantry staples:‬ Cooking oil

Allergens‭:‬ Wheat, soy, onion, sesame

 

METHOD‭:‬

1. Prepare the ingredients: Wash the vegetables. Slice the cucumbers into rounds. Thinly slice the spring onions on the diagonal. Chop the coriander. Cut the eggplant into wedges. Cut the chilli into slices. Finely chop the garlic. Toast the sesame seeds in a dry pan or in a moderate oven.

2. Cook the rice: Place the rice in a bowl and wash with cold water 3 times. Meanwhile, bring a saucepan of water to the boil. Put the washed rice in the boiling water. Boil for 8 minutes or until cooked through. Stir halfway through to stop the rice from sticking. When cooked strain through a sieve.

3. Make the sauce: Combine the garlic, chilli, light soy, chilli flakes, black vinegar, sesame oil, half of the sesame seeds, 2 teaspoons of sugar per person in a bowl and a splash of oil. Mix well to dissolve the sugar.

4. Cook the eggplant: Coat the eggplant in the five spice starch. Heat a splash of oil in a frying pan. Add the eggplant wedges and cook for 3 minutes on each side or until browned and cooked through. Add the spring onions and the sauce. Toss to combine.

5. To serve: Divide the rice, eggplant and cucumbers between serving plates. Sprinkle with the coriander and toasted sesame seeds.

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