I had some Indian eggplants sitting in my fridge at the verge of going bad and I figured I should use them tonight. Since the family is just about ready to hang me from my toes if I make them eat oven roasted garlic eggplant yet again I decided to get creative. My hubby loves lettuce wraps and since I conveniently had a head of lettuce in the fridge I cut that sucker in half, washed it down and got my lettuce wrap on!
Ingredients
All veggies (except lettuce) should be chopped to 1/4 inch in size for even cooking.
1 Head Lettuce, I used iceberg - wahed and made into cups (slice down middle and use the outer leaves that resemble cups)
1/2 Teaspoon Coconut Oil
8 Cloves garlic, Minced
2-3 Cups Eggplant, Chopped
1 1/2 Cup Mirepoix
2 Cups Shiitake Mushrooms (any mushroom will do), Washed, Dried and Chopped
1 Tablespoon Mixed Nuts
1 Teaspoon Sesame Seeds
A pinch of Salt, to taste
Cilantro for garnish, if desired
For the dipping sauce
1 Teaspoon Dijon Mustard
3 Tablespoon Coconut Aminos (soy sauce if you aren't Paleo)
3 Tablespoons Vinegar
1 Tablespoon Sambal Olek (Thai chili garlic paste)
Directions
Crisp lettuce cups in a bowl with ice and water
Melt coconut oil in a wok on high heat
Add veggies in this order without stirring garlic, mushrooms, mirepoix, eggplant
Cook until they start browning on the bottom, stirring occasionally - over stirring will lead to mushy broken veggies
Add in nuts and cook for 2-3 more minutes
When all veggies are cooked through remove from heat and add cilantro
In a separate bowl mix the dipping sauce ingredients to taste
Grub it up!
Ingredients
All veggies (except lettuce) should be chopped to 1/4 inch in size for even cooking.
1 Head Lettuce, I used iceberg - wahed and made into cups (slice down middle and use the outer leaves that resemble cups)
1/2 Teaspoon Coconut Oil
8 Cloves garlic, Minced
2-3 Cups Eggplant, Chopped
1 1/2 Cup Mirepoix
2 Cups Shiitake Mushrooms (any mushroom will do), Washed, Dried and Chopped
1 Tablespoon Mixed Nuts
1 Teaspoon Sesame Seeds
A pinch of Salt, to taste
Cilantro for garnish, if desired
For the dipping sauce
1 Teaspoon Dijon Mustard
3 Tablespoon Coconut Aminos (soy sauce if you aren't Paleo)
3 Tablespoons Vinegar
1 Tablespoon Sambal Olek (Thai chili garlic paste)
Directions
Crisp lettuce cups in a bowl with ice and water
Melt coconut oil in a wok on high heat
Add veggies in this order without stirring garlic, mushrooms, mirepoix, eggplant
Cook until they start browning on the bottom, stirring occasionally - over stirring will lead to mushy broken veggies
Add in nuts and cook for 2-3 more minutes
When all veggies are cooked through remove from heat and add cilantro
In a separate bowl mix the dipping sauce ingredients to taste
Grub it up!