Warm pork, eggplant and almond lettuce wraps

These Asian-inspired lettuce wraps are gluten and dairy-free as well as being high in protein and low in calories.

Serves: 4

Time to make: 25 mins

Ingredients

More weights & measures

1 large eggplantaubergineX, cut into 1cm pieces
2 cloves garlic, crushed
1 long red chilli, finely chopped
500g lean pork mince
1 medium red capsicum, diced
1 large zucchini, diced
1½ tablespoons reduced-salt, gluten-free tamari
½ cup coriandercilantroX leaves, roughly chopped, plus extra leaves, to garnish
¼ cup roasted unsalted almonds, chopped
8 iceberg lettuce cups
1 large carrot, shredded or grated
2 shallots, thinly sliced, to garnish

Instructions

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1 Spray a large wok with olive oil and set over high heat. Stir-fry eggplant for 3–4 minutes, or until golden. Transfer to a plate.

2 Return wok to a medium-high heat and spray with a little more oil. Stir-fry the garlic and chilli for 30 seconds, or until fragrant. Add pork and stir-fry, breaking up the mince with the back of a spoon, for 3–4 minutes, or until the mince is browned. Add the diced capsicum and the zucchini; stir-fry for 2 minutes, or until just tender.

3 Return the eggplant to wok with the tamari, coriander and almonds. Stir-fry until heated through. Fill lettuce cups with grated carrot and top with pork mixture. Garnish with shallots and extra coriander leaves.

Nutrition Info (per serve)

Calories 379 cal

Kilojoules 1585 kJ

Protein 31 g

Total fat 21.1 g

Saturated fat 5.7 g

Carbohydrates 11.7 g

Sugar 11.2 g

Dietary fibre 9.5 g

Sodium 429 mg

Calcium 111 mg

Iron 3.5 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.