Vegetarian recipe for Thai style Eggplant and Kale Cauliflower Rice
2 eggplants, chopped into cubes
1 bunch kale, finely chopped
2 cauliflower rice packets or one large cauliflower
1/2 cup raw cashews
bunch of coriander or parsley, finely chopped
1-2 tbsp tamari
2 tbsp coconut oil, melted
1 egg whisked, optional
chilli flakes, salt, pepper
2 organic eggs – optional
Pre-heat oven to 180 degrees celsius.
Add the eggplant cubes to a lined baking tray, sprinkle salt over them and let them sit for 10-20 minutes.
Drizzle the melted coconut oil and tamari over the eggplant, place into oven and bake for 45-60 minutes until soft and golden.
While the eggplant is baking – make the cauliflower rice – Heat up a medium-sized frying pan, add 1 tbsp coco oil.
Add the cauliflower rice – and fry until cooked through.
Crack open the egg and add them to the pan to fry with the rice – optional.
Drizzle with Tamari, chilli flakes and pepper – to your liking and once it is cooked – add to a bowl/platter.
Then top the cauliflower rice with the baked eggplant pieces.
Garnish the dish with the chopped cashews, chopped coriander and extra chilli if you wish.
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Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.