Thai Eggplant, Kale and Cauliflower Rice

Cauliflower rice

I made this one the other day for the family and they adored the Thai style flavours. The dish is so nourishing and filling. Enjoy as a side or main dish.


Thai Eggplant, Kale & Cauliflower Rice


Serves: 2



  • 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




  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.


J x


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