Spicy Chopped Eggplant and Mushrooms in Lettuce Packages |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A vegetarian takeoff on the classic Chinese minced squab dish. Chopped raw vegetables, not fried noodles, add crunch. Ingredients:
1 tablespoon oriental sesame oil |
2 tablespoons minced garlic |
2 tablespoons minced peeled fresh ginger |
4 cups 1/2-inch cubes unpeeled eggplant (about 3/4 pound) |
1/2 pound mushrooms, coarsely chopped |
1/3 cup water |
2 tablespoons hoisin sauce |
1 tablespoon oyster sauce |
1 tablespoon chili paste with garlic |
boston lettuce leaves |
chopped green onion |
chopped red bell pepper |
chopped jicama |
Directions:
1. Heat oil in heavy large nonstick skillet over medium-high heat. Add garlic and ginger and stir until fragrant, about 1 minute. Add eggplant and mushrooms and sauté 2 minutes, stirring to coat with seasonings. Add next 4 ingredients and cover. Simmer until eggplant is tender, stirring occasionally, about 10 minutes. Uncover and cook until sauce is absorbed and mixture is thick, about 2 minutes. Season to taste with salt.
2. Arrange lettuce leaves around edge of platter. Spoon eggplant mixture into center. Spoon eggplant mixture into center. Spoon some eggplant mixture into each lettuce leaf. Garnish generously with chopped green onion, bell pepper and jicama. Fold up sides of lettuce as for a taco and serve.
3. Per serving: calories, 100; fat, 5 g; sodium, 462 mg; cholesterol, 0 mg Nutritional analysis provided by Bon Appétit
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