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Eggplant & Sweet Basil Stir-Fry

with Sweet Peppers, Baby Bok Choy & Toasted Peanuts

Cooking time

30 minutes

Servings

2/4

Calories

620 /serving

This tasty stir-fry lets the classic duo of eggplant and sweet basil take centre stage over fragrant jasmine rice, adding sliced sweet pepper, onion and baby bok choy into the mix. You’ll sauté the veggies in garlic and ginger, and toss the roasted, spiced eggplant in a tart-but-salty sauce to thoroughly coat all the players. Garnish the dish with toasted peanuts to give the platter a final, satisfying crunch.

We will send you:

  • 170g Baby bok choy
  • 20g Ginger
  • 1 Bunch of basil
  • 2 Garlic cloves
  • 1 Sweet pepper
  • 1 Onion (or shallot)
  • 1 Eggplant
  • 157g Jasmine rice
  • 25g Peanuts
  • 15ml Rice vinegar
  • 60ml Stir-fry sauce
  • 12g Tokyo Street Food spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Milk, Peanuts, Sesame seeds, Oyster, Soy, Wheat

You will need:

Medium pot
Large pan
Peeler
Sheet pan
Grater
Oil
Salt & pepper
Parchment paper
Total Fat
15 g
Saturated Fat
3 g
Sodium
1830 mg
Total Carbs
110 g
Sugars
26 g
Protein
16 g
Fibres
13 g
Preparation
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Roast the eggplant
Preheat the oven to 450°F. Medium-dice the eggplant, discarding the stem end. On a lined sheet pan, toss the eggplant with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 20 to 25 minutes, stirring halfway through, until golden brown and softened.
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Cook the rice
While the eggplant roasts, in a medium pot, combine the rice, 1 ½ cups water (double for 4 portions), ½ the remaining spice blend and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Toast the peanuts
While the rice cooks, in a large pan heat a drizzle of oil on medium-high. Add the peanuts and toast, stirring frequently, 1 to 2 minutes, until lightly browned and fragrant. Transfer to a bowl. Wipe out and reserve the pan.
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Mise en place
While the rice continues to cook, core and thinly slice the sweet pepper lengthwise. Thinly slice the baby bok choy into ribbons, discarding the root ends. Peel, halve and thinly slice the onion. Mince the garlic. Peel and grate the ginger. Pick the basil leaves off the stems, discarding the stems; finely chop the leaves.
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Sauté the vegetables
In the reserved pan, heat a drizzle of oil on medium. Add the onion, garlic and ginger; sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the baby bok choy and sweet pepper; continue cooking, stirring frequently, 2 to 4 minutes, until the vegetables have softened. Add the roasted eggplant and stir gently. Add the rice vinegar, stir-fry sauce, 2 tbsp water (double for 4 portions) and the remaining spice blend; season with S&P. Stir to coat and cook, 1 to 2 minutes, until heated through.
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Plate your dish
Divide the finished rice between your bowls and top with the vegetable stir-fry. Garnish with the toasted peanuts and basil. Bon appétit!