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Prep time 10 minutes
Cook time 30 minutes
Yield: Serves or Makes Makes 4 Salads
Pre-heat oven to 350.
Place the sliced eggplants and green beans on a baking tray and season with 2 tablespoons of the garlic oil and salt and pepper. Place the riced cauliflower on a separate baking tray and season with the remaining garlic oil and salt and pepper.
Place in the oven and set timer for 15 minutes. Take out the green beans and put on a platter. The beans have finished cooking. Flip the eggplant slices over and stir the cauliflower rice. Cook for a further 15 minutes until the eggplant slices and cauliflower is nice and brown.
While the vegetables are cooking boil some water in a sauce pan. Once the water has started boiling, carefully drop in the eggs and cook for 6 minutes. Take the eggs out of the boiling water and place in a bowl with ice water. Peel the eggs and set aside with the green beans.
Lay out some Asian Greens in a bowl and top with the cauliflower rice and arrange the eggplant, green beans, tomatoes and an egg on top. Garnish with the sliced green onions and serve with the Sesame Tamari Dressing.