egg­plant san choy bow - - EAT REAL -

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.

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