• 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. 

• 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 mixed salad 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!