
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.
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
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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.
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Prep eggplant & garnishes.
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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.
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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.
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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 |