Thai Eggplant, Kale and Cauliflower Rice

Method

1. Pre-heat oven to 180 Degrees celsius.
2. Add the eggplant cubes to a lined baking tray, sprinkle salt over them and let them sit for 10-20 minutes.
3. Drizzle the melted coconut oil  and tamari over the eggplant, place into oven and bake for 45-60 minutes until soft and golden.
4. While the eggplant is baking, make the cauliflower rice. Heat up a a medium sized frying pan and add 1 tbsp coco oil.
5. Add the cauliflower rice – and fry until cooked through (4-5 mins).
6. Crack the egg into a separate bowl and add it to the pan to fry with the rice (optional). Add the chopped kale and sauté for a further 2-3 minutes, or until kale is cooked.
7. Drizzle with tamari, chilli flakes and pepper and season generously. Serve into a bowl/platter.
8. Then top the cauliflower rice with the baked eggplant pieces
9. Garnish the dish with the chopped cashews, chopped coriander and extra chilli if you wish.

 

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