with Sesame Dressing & Crispy Shallots
Eggplant roasted in the oven has to be one of our favourite veggies. The sweet soy seasoning gives it a special boost of flavour and the refreshing cucumber slaw, drizzled over with sesame dressing, tastes divine. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Crispy Shallots
1 packet
Cucumber
1
Sesame dressing
1 packet
Eggplant
1
Mixed Salad Leaves
1 packet
Carrot
1
Shredded Cabbage Mix
1 packet
Sweet Soy Seasoning
packet
Radish
2
Halloumi
1 packet
Olive oil
1 drizzle
Vinegar
0.25 cup
Sesame oil
1 tbs
Soy sauce
0.5 tbs
Brown sugar
0.5 tsp
• 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. Cut haloumi into 1cm-thick slices.
• 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.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook haloumi until golden brown, 2-4 minutes each side. Transfer to a paper towel-lined plate.
• Drain pickled radish.
• Divide cucumber slaw between bowls.
• Top with pickled radish, haloumi and sweet-soy eggplant.
• Garnish with crispy shallots.
• Drizzle over sesame dressing to serve. Enjoy!
2600
kJ
Energy (kJ)
622
kcal
Calories
47.3
g
Fat
20.4
g
of which saturates
18.5
g
Carbohydrate
11.7
g
of which sugars
6.5
g
Dietary Fibre
27.1
g
Protein
0
mg
Cholesterol
1360
mg
Sodium
