Beef and eggplant in lettuce cups

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 4

Time to make: 35 mins

Ingredients

More weights & measures

1 ¼ cups brown or black rice
2 tablespoons sesame oil
2 spring onions, finely chopped
5cm piece ginger, finely chopped
1 clove garlic, diced
400g beef mince
2 cups broccoli, cut in small florets
1 red capsicum, diced
2 medium eggplantaubergineXs, diced in 2cm pieces
2 tablespoons reduced-salt soy sauce
1 teaspoon castor sugar
1 teaspoon chilli flakes (or more, to taste)
4 cups (about 16 leaves) baby cos lettuce leaves

Instructions

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1 Cook rice according to packet instructions.

2 Heat a large pan over a high heat. Add 1 tablespoon of sesame oil. Cook spring onions, ginger and garlic for 1 minute, stirring, then add mince. Cook, stirring, for 3 minutes. Remove from pan and set aside.

3 Add broccoli, capsicum and eggplant to pan. Cook, stirring occasionally, for about 10 minutes, until eggplant is soft.

4 Add mince back to pan and stir to mix. Combine soy sauce and sugar with ¼ cup water. Add to pan with chilli flakes and mix well. Remove from heat.

5 Serve mince and eggplant mix with lettuce cups and rice on the side. Garnish with fresh chilli slices and shredded kaffir lime leaves, if preferred.

Variations

Make it gluten free: Check soy sauce is gluten free.

Nutrition Info (per serve)

Calories 523 cal

Kilojoules 2190 kJ

Protein 32 g

Total fat 18 g

Saturated fat 5 g

Carbohydrates 55 g

Sugar 8 g

Dietary fibre 9 g

Sodium 360 mg

Calcium 90 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.