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Tamarind Eggplant with Coconut Rice and Pickled Cucumber

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
35 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Cucumber 1/2 1
Lemon 1/2 1
Chilli 2 4
Rice 1 cup 2 cups
Coconut Milk 1 cup 2 cups
Eggplant 1 2
Red onion 1 2
Garlic 3 cloves 6 cloves
Peanuts 30 gr 60 gr
Tamarind 2 tsp 4 tsp
*Oil 1 tbsp 2 tbsp
*Soy sauce 1 tbsp 2 tbsp
*Sugar 1 tsp 2 tsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

Vegan Tamarind Eggplant with Coconut rice and Pickled Cucumber

  Nutrition per 100 gr (Average serve is 400gr)
  Energy 546Kj
  Protein 3.4g
  Fat, Total 5.7g
  –  Saturated 2.6g
  Carbohydrates 15.1g
  – Sugars 7.3g
  Sodium 175mg
  Allergens Gluten Free, Peanuts
This vegan dish is perfect if you want to experiment with some different flavors. Not everyone is familiar with tamarind. It gives a nice an delicate taste to the eggplant and goes really well in combination with the pickled cucumber salad. Try it for yourself.

TOOLS: Saucepan, frypan with lid, spatula, Stainer, bowl

METHOD

1

PICKLE                              

Halve cucumber and remove seeds ● finely slice into cubes and place into a bowl ● finely chop 1(2) chilli and add to the bowl with juice of  ½(1) a lemon, ½(1) a tsp of sugar and a pinch of salt ● mix well and set aside to pickle

2

BOIL                                   

Place rice in a saucepan add 1 cup(2 cups) of coconut milk and 3/4cups (1.5 cups) of water ● cover, bring to the boil, reduce to low and simmer for 15 minutes ● remove from heat and let rest for 5 minutes with lid on ● fluff with a fork

3

PREP                                    

Slice onion into half rings ● finely chop garlic and remaining chilli ● slice eggplant into 1cm thick batons ●  roughly chop peanuts

4

COOK                                  

Heat fry pan on medium heat ● add oil and onion, fry for 5-6 minutes until softened ● add garlic, chilli and eggplant ● cook for 2 minutes then add 2(4) tbsp of water and cover with lid ● stir regularly and after 12 minutes when the eggplant starts to brown add:

5

FINISH & SERVE                

1/3cup (2/3cup) coconut milk, tamarind, soy sauce, ½(1) tsp sugar and S&P ● cook for 2 more minutes ● place rice in a bowl ● cover with eggplant mixture, cucumber pickles and garnish the peanuts over the top

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.