eggplant san choy bow
San choy bow is an Asian classic. In this version, we experiment with different plant-based fillings and greens (or purples!) as the wrap. serves 2-3
1 cup cauliflower florets, diced 1 eggplant, finely diced 1 tbs coconut oil, melted 200g canned chickpeas, drained, rinsed 1 cup fresh coriander leaves, coarsely chopped 3 tbs shredded coconut 12 ⁄ tsp salt 1 tsp grated lemon rind 1 tsp sesame oil 1 tsp sesame seeds 1 tsp soy sauce 6 large lettuce leaves, such as radicchio, butter or iceberg
1 Preheat the oven to 180°C/160°C fan forced. Line a baking tray with baking paper. 2 Coat the cauliflower and eggplant in coconut oil and place on the prepared tray. Roast for 20 minutes or until the edges are lightly browned. 3 Transfer to a large bowl and add the remaining ingredients, except the lettuce leaves. Mix together. 4 Spoon the mixture into the lettuce leaf cups and serve.