Made with AI
Grilled Eggplant and Pork Lettuce Wraps
Ingredients
- pork hocks (cooked, shredded)400 g
- eggplant300 g
- large lettuce leaves12 pieces
- leeks2 medium stalks (about 180g)
- garlic4 cloves (about 12g)
- cherry tomatoes100 g
- hot pepper1 medium (about 15g)
- cayenne pepper1 tsp (about 2g)
- Robertsons Spicy Barbecue Spice1 tbsp (about 8g)
- spring onion2 tbsp (about 12g)
- marigold petals (for garnish)1 tbsp (about 2g)
- olive oil1 tbsp (about 15ml)
- salt1 tsp (about 6g)
Instructions
- 1
Preheat your grill or grill pan to medium-high heat.
- 2
Slice the eggplant into 1 cm thick rounds. Brush both sides with olive oil and sprinkle with half the salt.
- 3
Grill the eggplant slices for 3-4 minutes per side, until tender and nicely charred. Remove from the grill and set aside.
- 4
While the eggplant is grilling, finely slice the leeks, mince the garlic, and chop the hot pepper and cherry tomatoes.
- 5
Heat a non-stick skillet over medium heat. Add a small drizzle of olive oil if needed, then sauté the leeks and garlic for 2-3 minutes until fragrant and softened.
- 6
Add the shredded pork hocks, grilled eggplant (chopped into bite-sized pieces), cherry tomatoes, hot pepper, cayenne pepper, and Robertsons Spicy Barbecue Spice to the skillet. Stir well to combine and cook for 3-4 minutes until heated through. Adjust seasoning with the remaining salt.
- 7
Remove from heat and stir in the chopped spring onion.
- 8
Lay out the lettuce leaves on a serving platter. Spoon the pork and eggplant mixture evenly onto each leaf.
- 9
Garnish each wrap with marigold petals.
- 10
Serve immediately and enjoy your Grilled Eggplant and Pork Lettuce Wraps!
