Satay Eggplant with Coconut Rice & Greens

Satay Eggplant with Coconut Rice & Greens

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, March 8, 2020.

Ingredients

Rice

  • 1 cup jasmine rice
  • 1 1/4 cups boiling water
  • 1/4 cup coconut milk

Eggplant

  • 1 eggplant, diced 2cm
  • 1/2 cup vegetable stock
  • 1 pack satay blend
  • 1/4 cup coconut milk

Greens

  • 1 baby bok choy, thinly sliced
  • 1 cup frozen peas
  • 1 1/2 tsp soy sauce
  • 1 tsp vinegar
  • 1/2 pack baby spinach

To Serve

  • 1 bunch coriander, leaves picked
  • 1/2 pack crispy shallots

Steps

  1. Bring a half-full kettle to the boil. Cook rice. Combine rice, boiling water measure, first measure of coconut milk and a pinch of salt in a pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
  2. Prep eggplant & garnishes.
  3. Cook eggplant. Heat a drizzle of oil in a fry pan on high heat. Cook eggplant, stirring, for about 6 minutes, until browned. Add stock and simmer for 1 minute, until eggplant is tender. Add satay blend and second measure of coconut milk. Stir to combine and bring to a simmer. Remove from pan and set aside, covered, to keep warm. Reserve pan.
  4. Prep & cook greens. Wipe pan clean and return to medium-high heat with a drizzle of oil. Cook bok choy and peas for 2-3 minutes. Remove from heat, add soy sauce, vinegar and spinach. Stir to combine and season to taste.
  5. Serve rice with eggplant, greens, coriander, crispy shallots and a pinch of chilli flakes.

Nutritional Information

Energy 2115 kj
505 kcal
Protein 17.3g
Carbohydrate 61.1g
Fat 19.7g