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
Aubergine Lettuce Cups
with a zingy pineapple salsa & quinoa
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
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
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
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
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
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!
Quinoa - 300ml
Aubergine - 1kg
Button Mushrooms - 500g
Spring Onions - 4
Marinade - 390ml
Baby Tomatoes - 320g
Pineapple Pieces - 240g
Cucumber - 200g
Fresh Chillies - 2
Gem Lettuce - 160g
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 Tomatoes, Button Mushrooms, Cucumber, Fresh Chilli, Fresh Chillies, Gem Lettuce, Marinade, Pineapple Pieces, Quinoa, Spring Onion, Spring Onions
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?
Aubergine, Baby Tomatoes, Button Mushrooms, Cucumber, Fresh Chilli, Fresh Chillies, Gem Lettuce, Marinade, Pineapple Pieces, Quinoa, Spring Onion, Spring Onions
How many calories does Aubergine Lettuce Cups have?
617 calories
How much fat content does Aubergine Lettuce Cups have?
grams
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