The epitome of a super easy yet super satisfyingly delicious dish! Aubergine and mushrooms are marinated in a sweet and salty BBQ sauce and served in crunchy fresh lettuce cups. Served with a tomato and pineapple salsa for added zing!
Serving guide
Choose your portion size.
FLUFFY Quinoa
Preheat the oven to 200°C. Rinse the Quinoa and place in a pot. Submerge in 350ml of salted water, place over a medium-high heat, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
AWESOME Aubergine
Using a fork, scrape the flesh out of the Aubergine halves, it should look like shredded meat! Place the shredded aubergine in an ovenproof dish along with the sliced mushrooms, the spring onion whites, the marinade, a drizzle of oil, and seasoning. Set aside to marinade for 15 minutes. On completion, pop in the hot oven and bake for at least 10-15 minutes, until soft and cooked through. Season to taste.
SALSA
In a bowl, combine the quartered baby tomatoes, the chopped pineapple pieces, the diced Cucumber, and ½ of the sliced chilli (to taste). Add a drizzle of oil and season to taste.
LUSH LETTUCE CUPS
Use the gem lettuce like a mini wrap: scoop a spoonful of the Quinoa and the Aubergine mix into each lettuce cup. Top with the pineapple and tomato salsa and garnish with the spring onion greens and remaining chilli (to taste). Enjoy, Chef!
FLUFFY Quinoa
Preheat the oven to 200°C. Rinse the Quinoa and place in a pot. Submerge in 700ml of salted water, place over a medium-high heat, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
AWESOME Aubergine
Using a fork, scrape the flesh out of the Aubergine halves, it should look like shredded meat! Place the shredded aubergine in an ovenproof dish along with the sliced mushrooms, the spring onion whites, the marinade, a drizzle of oil, and seasoning. Set aside to marinade for 15 minutes. On completion, pop in the hot oven and bake for at least 10-15 minutes, until soft and cooked through. Season to taste.
SALSA
In a bowl, combine the quartered baby tomatoes, the chopped pineapple pieces, the diced Cucumber, and ½ of the sliced chilli (to taste). Add a drizzle of oil and season to taste.
LUSH LETTUCE CUPS
Use the gem lettuce like a mini wrap: scoop a spoonful of the Quinoa and the Aubergine mix into each lettuce cup. Top with the pineapple and tomato salsa and garnish with the spring onion greens and remaining chilli (to taste). Enjoy, Chef!
FLUFFY Quinoa
Preheat the oven to 200°C. Rinse the Quinoa and place in a pot. Submerge in 1,05L of salted water, place over a medium-high heat, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
AWESOME Aubergine
Using a fork, scrape the flesh out of the Aubergine halves, it should look like shredded meat! Place the shredded aubergine in an ovenproof dish along with the sliced mushrooms, the spring onion whites, the marinade, a drizzle of oil, and seasoning. Set aside to marinade for 15 minutes. On completion, pop in the hot oven and bake for at least 10-15 minutes, until soft and cooked through. Season to taste.
SALSA
In a bowl, combine the quartered baby tomatoes, the chopped pineapple pieces, the diced Cucumber, and ½ of the sliced chilli (to taste). Add a drizzle of oil and season to taste.
LUSH LETTUCE CUPS
Use the gem lettuce like a mini wrap: scoop a spoonful of the Quinoa and the Aubergine mix into each lettuce cup. Top with the pineapple and tomato salsa and garnish with the spring onion greens and remaining chilli (to taste). Enjoy, Chef!
FLUFFY Quinoa
Preheat the oven to 200°C. Rinse the Quinoa and place in a pot. Submerge in 1,2L of salted water, place over a medium-high heat, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes.
AWESOME Aubergine
Using a fork, scrape the flesh out of the Aubergine halves, it should look like shredded meat! Place the shredded aubergine in an ovenproof dish along with the sliced mushrooms, the spring onion whites, the marinade, a drizzle of oil, and seasoning. Set aside to marinade for 15 minutes. On completion, pop in the hot oven and bake for at least 10-15 minutes, until soft and cooked through. Season to taste.
SALSA
In a bowl, combine the quartered baby tomatoes, the chopped pineapple pieces, the diced Cucumber, and ½ of the sliced chilli (to taste). Add a drizzle of oil and season to taste.
LUSH LETTUCE CUPS
Use the gem lettuce like a mini wrap: scoop a spoonful of the Quinoa and the Aubergine mix into each lettuce cup. Top with the pineapple and tomato salsa and garnish with the spring onion greens and remaining chilli (to taste). Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R276.26
for 4 servings · R69.06 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Spring Onions needs 4Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R29.99 · 57% of packR17.14
-
Aubergine needs 1 kgMacaroni 500 g 500 g at R22.99 · 2.0× packsR45.98
-
Gem Lettuce needs 160 gBaby Gem Lettuce R28.99 · whole pack (size can't be divided)R28.99
-
Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
-
Pineapple Pieces needs 240 gLarge Bananas Min 950 g 950 g at R44.99 · 25% of packR11.37
-
Button Mushrooms needs 500 gButton Mushrooms 250 g 250 g at R38.99 · 2.0× packsR77.98
-
Marinade needs 390 mlSmokey BBQ Braai Marinade 750 ml 750 ml at R91.99 · 52% of packR47.83
-
Quinoa needs 300 mlBBQ Flavoured Quinoa Chips 40 g R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Aubergine Lettuce Cups?
The preparation time for Aubergine Lettuce Cups with a zingy pineapple salsa & quinoa is between 15 and 30 minutes.
What is the total time required to make Aubergine Lettuce Cups with a zingy pineapple salsa & quinoa?
The total time required to make Aubergine Lettuce Cups with a zingy pineapple salsa & quinoa is between 30 and 50 minutes.
How many servings does Aubergine Lettuce Cups provide?
4 servings
What are the main ingredients in Aubergine Lettuce Cups?
Aubergine, Baby Tomato, Button Mushrooms, Chilli, Cucumber, Gem Lettuce, Marinade, Pineapple Pieces, Quinoa, Spring Onion
What is the nutritional information of Aubergine Lettuce Cups?
Calories: 617, Carbs: 124 grams, Fat: grams, Protein: 19.9 grams, Sugar: 67.4 grams, Salt: 928 grams
How do I prepare Aubergine Lettuce Cups?
SALSA: In a bowl, combine the quartered baby tomatoes, the chopped pineapple pieces, the diced cucumber, and ½ of the sliced chilli (to taste). Add a drizzle of oil and season to taste. FLUFFY QUINOA: Preheat the oven to 200°C. Rinse the quinoa and place in a pot. Submerge in 700ml of salted water, place over a medium-high heat, and bring to a simmer. Cook for 20-25 minutes until the quinoa is tender and the tails have popped out, adding more water if required during cooking. On completion, drain if necessary and return to the pot. Replace the lid and allow to stand off the heat for at least 5 minutes. AWESOME AUBERGINE: Using a fork, scrape the flesh out of the aubergine halves, it should look like shredded meat! Place the shredded aubergine in an ovenproof dish along with the sliced mushrooms, the spring onion whites, the marinade, a drizzle of oil, and seasoning. Set aside to marinade for 15 minutes. On completion, pop in the hot oven and bake for at least 10-15 minutes, until soft and cooked through. Season to taste. LUSH LETTUCE CUPS: Use the gem lettuce like a mini wrap: scoop a spoonful of the quinoa and the aubergine mix into each lettuce cup. Top with the pineapple and tomato salsa and garnish with the spring onion greens and remaining chilli (to taste). Enjoy, Chef!
What should be prepared from my kitchen to make Aubergine Lettuce Cups?
Aubergine, Baby Tomato, Button Mushrooms, Chilli, Cucumber, Gem Lettuce, Marinade, Pineapple Pieces, Quinoa, Spring Onion
How many calories does Aubergine Lettuce Cups have?
617 calories
How much fat content does Aubergine Lettuce Cups have?
grams