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Spicy eggplant lettuce wraps
Prep Time
15 mins
Cook Time
10 mins
 
Servings: 6 servings
Calories: 50 kcal
Ingredients
  • 1 head bib lettuce washed
  • 1 eggplant cut into 1" cubes
  • 1 onion diced
  • 1 tablespoon mild flavored oil I like to use peanut oil
  • 2 tablespoons Schezwan sauce
  • 1/4 cup Hoisin sauce
  • 1 cup basil torn or cilantro (leaves removed from stem), use what is in season
  • 2 tbs soy sauce
  • 1/4 cup peanuts
Instructions
  1. Salt eggplant, cover with plastic wrap and place in refrigerator for 10-15 minutes.
  2. Drain eggplant.
  3. In a frying pan or wok heat oil on medium heat, add eggplant and onion, cook for 2-3 minutes stirring frequently.
  4. Add Schezwan and Hoisin sauce and mix until eggplant is coated evenly.
  5. Let cool. Scoop 2 tbs of eggplant into an each lettuce leaf. Top with peanuts and cilantro or basil.