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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A rather simple recipe, the outcome is delicious! Some ingredient measurements are approximate. Add or lessen to your liking, please! (preparation time includes draining eggplant) Ingredients:
1 small eggplants or 2 small japanese eggplants |
1 small onion, chopped |
2 -3 garlic cloves, minced |
1 teaspoon cooking oil |
1 lb ground dark chicken meat or 1 lb ground dark turkey meat |
1/4 cup soy sauce |
1 -2 tablespoon toasted sesame oil |
1 inch fresh ginger or 1/2 teaspoon ginger powder |
1/4-1/2 teaspoon crushed red pepper flakes |
1 large pinch turmeric powder |
1 small pinch cumin powder |
1 small pinch ground allspice |
2 green onions, chopped |
1 head lettuce, washed (romaine, iceberg, bib, or butter) |
Directions:
1. To get rid of the bitterness of your eggplant, chop it in small cubes and place in a colander lined with paper towels. Sprinkle with salt and cover with more paper towels (or a cloth towel to save materials), placing a heavy weight on top of the colander, such as soup cans. Let it drain for a little while.
2. Heat cooking oil in a pan over medium heat.
3. Rinse eggplant thoroughly and gently squeeze out excess water.
4. Saute eggplant, onion, and garlic for 1 minute.
5. Add meat, soy sauce, sesame oil, and spices, reduce heat to medium-low, and saute 15 minutes or until meat is cooked through.
6. Remove from heat, add green onions, and mix together.
7. Serve wrapped in fresh lettuce leaves.
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