Vietnamese Style Roasted Eggplant

with Broken Rice, Garlicky Gai Lan and Shiitake Nuoc Cham

30 min

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Contains: Peanuts, Sesame, Soy, and Sulphites.

May Contain: Barley, Egg, Milk, Mustard, Oats, Rye, Seafood, Tree Nuts, Triticale, and Wheat.

What We'll Send

Unsalted Whole Peanuts
Crispy Onions
Gai Lan
Sesame Oil
Shiitake Mushrooms
Maple Syrup
Green Onion
Coconut Oil
Bird's Eye Chili
Rice Vinegar
GF Soy Sauce
Broken Rice
Chinese Eggplant
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 965
Fat 58g
Protein 21g
Carbohydrates 116g

Cooking Directions


Tip: Slicing the thicker stems of the gai lan will help them cook quicker so your stems aren’t tough and the leaves aren’t overcooked.


Cook Rice
- Turn oven to 425°F.  
- Rinse and drain rice in a fine mesh sieve.
- Add rice to a small pot with 1 ½ cups salted water and coconut oil.
- Bring to a boil, then reduce heat to low. Cover with a lid and cook for 13-15 minutes, or until grains are tender.


Roast Eggplant
- Line a baking sheet with foil.
- Wash eggplant, trim ends and slice in half lengthwise.
- Using tip of a sharp knife, make small cuts in eggplant flesh in a criss-cross pattern.
- Brush 2 tbsp. sesame oil onto eggplant flesh. Season with salt and pepper.
- Put eggplant on one side of baking sheet.
- Put baking sheet in oven immediately and set a timer for 15 minutes.


Toast Peanuts
- Roughly chop peanuts.
- Add peanuts to a small skillet over medium heat.
- Toast for 3-5 minutes, tossing often until golden and fragrant. Set aside.


Prepare Ingredients
- Meanwhile, wash gai lan, cilantro, mushrooms, green onions, bird's eye chil, and limes.
- Trim ends from gai lan and slice any thicker stems in half.
- Cut limes in half.
- Remove stems from mushrooms and dice into ⅛ inch pieces.
- Thinly slice green onions.
- Pick and chop cilantro leaves.
- Cut bird's eye chili in half, remove seeds and mince.
- Wash hands with hot soapy water.


Make Nuoc Cham
- In same skillet, add bird's eye chili to taste, rice vinegar, mushrooms, maple syrup, soy sauce, 1 tbsp. sesame oil, half of the garlic, and juice of 1 lime to taste.
- Turn heat to low until liquid starts to steam.
- Turn heat off and put aside.


Cook Gai Lan
- When timer goes off, put gai lan on baking sheet and add remaining sesame oil, garlic and salt and pepper to taste.
- Turn broiler to 500°F.
- Return baking sheet to oven.
- Set timer for 4-6 minutes, turning gai lan once until tender and eggplant is golden.


- Divide rice onto plates.
- Lay eggplant on top of rice.
- Add gai lan on the side.  
- Garnish with peanuts, cilantro, and green onions. Serve with a side of nuoc cham and lime if desired.
- Enjoy!

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