Eggplant Lettuce Wraps

2 May

Eggplant Lettuce Wrap

Every month I put eggplant on my grocery list, and every month I forgot to cook it. Eggplant is one of my favorite things to cook, being a vegetarian I find it to be a brilliant meat replacement as far texture. I’ve use it in fajitas, chili, stew, stir-fry and pasta. Among being delicious in most avatars it  has many benefits such as, improves  blood circulation, lower ‘bad’ cholesterol and  prevent blood clots. As well as, low in calories (35 per cup) rich in nutrients (iron and calcium) and fiber. All of these nutrients are concentrated in the skin of the eggplant, so don’t char, fry or throw it away.

Now that I’m starting a clean diet (as a last stitch effort to cook it before it molds) I came up with a quick, light and easy recipe that scrumptious and healthy- Eggplant Lettuce Wraps.

All you do..

1. Dice eggplant, garlic clove, carrots, black olives and yellow bell pepper, then combine with thinly slice green onion in a frying pan of sesame oil.

2. As ingredients brown add in lemon juice, white vinegar and soy sauce and continue to stir till liquids evaporate.

3 Sprinkle in ginger and red pepper flakes, then plate on washed separated lettuce leaves. Sprinkle with sesame seeds.

For sauce I did a honey, lemon juice and soy sauce mixture or you could do the sauce from  Stir-Fry  Cauliflower & Mushroom.


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