Grilled Eggplant and Pork Lettuce Wraps

Preparación

1. 1

   Preheat your grill or grill pan to medium-high heat.

2. 2

   Slice the eggplant into 1 cm thick rounds. Brush both sides with olive oil and sprinkle with half the salt.

3. 3

   Grill the eggplant slices for 3-4 minutes per side, until tender and nicely charred. Remove from the grill and set aside.

4. 4

   While the eggplant is grilling, finely slice the leeks, mince the garlic, and chop the hot pepper and cherry tomatoes.

5. 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. 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. 7

   Remove from heat and stir in the chopped spring onion.

8. 8

   Lay out the lettuce leaves on a serving platter. Spoon the pork and eggplant mixture evenly onto each leaf.