What are the main ingredients in Aubergine Lettuce Cups?

Oil (cooking, olive or coconut), Salt & Pepper, Water

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?

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. 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. 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?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Aubergine Lettuce Cups

Name: Aubergine Lettuce Cups
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

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!

Aubergine Lettuce Cups

with a zingy pineapple salsa & quinoa

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 50 minutes

Download the Recipe for 2

Ingredients:

Aubergine
Baby Tomatoes
Button Mushrooms
Cucumber
Fresh Chilli
Fresh Chillies
Gem Lettuce
Marinade
Pineapple Pieces
Quinoa
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

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!

Quinoa - 75ml
Aubergine - 250g
Button Mushrooms - 125g
Spring Onion - 1
Marinade - 100ml
Baby Tomatoes - 80g
Pineapple Pieces - 60g
Cucumber - 50g
Fresh Chilli - 1
Gem Lettuce - 40g

Download the Recipe

Serves 2

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!

Quinoa - 150ml
Aubergine - 500g
Button Mushrooms - 250g
Spring Onions - 2
Marinade - 195ml
Baby Tomatoes - 160g
Pineapple Pieces - 120g
Cucumber - 100g
Fresh Chilli - 1
Gem Lettuce - 80g

Download the Recipe

Serves 3

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!

Quinoa - 225ml
Aubergine - 750g
Button Mushrooms - 375g
Spring Onions - 3
Marinade - 280ml
Baby Tomatoes - 240g
Pineapple Pieces - 180g
Cucumber - 150g
Fresh Chillies - 2
Gem Lettuce - 120g

Download the Recipe

Serves 4

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!