Eggplant is a vegetable that I don’t eat nearly enough. I seem to overlook it when I’m at the greengrocer, which is unfortunate as I always enjoy it when it makes an appearance in a recipe that I’ve come across.
Once such recipe was for these chilli beef and eggplant lettuce cups that I discovered in a recent Healthy Food Guide edition (you can also find the recipe online here).
I loved how the eggplant effectively ‘bulked’ out the meat component of the dish, while adding lots of flavour and texture.
And while I normally tend to roast eggplant, this turned out to be a nice alternative cooking method. I was a tad sceptical at first that the eggplant would be cooked, but after 10 minutes or so in the pan it had softened beautifully.
The chilli beef and eggplant filling was served in crunchy lettuce cups – resulting in a nice new take on an old favourite – san choy bau (another favourite of mine!). The added bonus being that aside from chopping the vegetables (and their modest cooking time), the whole meal came together quickly and easily – which is always perfect for a mid-week meal.
What about you? Are you a fan of eggplant?