• Preheat oven to 220°C/200°C fan-forced.
• Cut eggplant into quarters lengthways, then 
deeply score the flesh to make a criss-cross 
pattern.
• Place eggplant on lined oven tray, drizzle with 
olive oil, sprinkle over sweet soy seasoning and 
season with salt. Toss to coat.
• Roast until tender, 20-25 minutes.

• Meanwhile, thinly slice radish. In a small bowl, 
combine the vinegar and a good pinch of sugar 
and salt.
• Add radish to pickling liquid. Add enough 
water to just cover the radish and set aside. 

• Roughly chop baby leaves.
• Slice cucumber into half-moons.
• Grate carrot.
• Finely chop garlic.

• Add garlic and the sesame oil to a large 
microwave-safe bowl. Microwave in 10 second 
bursts until sizzling.
• Add the soy sauce, brown sugar and a splash of 
the pickling liquid and mix well. 

• Add shredded cabbage mix to the garlic-soy
dressing, along with baby leaves, carrot and 
cucumber, tossing to combine.

• Drain pickled radish.
• Divide cucumber slaw between bowls.
• Top with pickled radish and sweet-soy eggplant.
• Garnish with crispy shallots.
• Drizzle over sesame dressing to serve. Enjoy!