Spicy chicken and eggplant in lettuce cups
2 cups broccoli florets
400g chicken mince
1 large eggplant, diced in 2cm cubes
2 cups broccoslaw
2cm chunk fresh ginger, finely chopped, or 2 teaspoons pre-minced ginger
1 chilli, finely sliced
2 tablespoons hoisin sauce
2 baby cos lettuces or
1 iceberg lettuce
2 x 250g packets quick-cook rice and chia seed blend
Total fat 7g
Saturated fat 1g
Dietary fibre 16g
1 Microwave broccoli for 1-2 minutes until tender crisp. Set aside.
2 Spray a pan with oil and heat to a medium-high heat. Add mince to pan and cook for about 3 minutes, stirring, until browned and cooked through. Remove mince from pan and set aside.
3 Respray pan if needed and add eggplant to pan. Cook for 4-5 minutes until browned and softened. Add broccoslaw, ginger, chilli and broccoli to pan. Cook, stirring, for 2 minutes. Mix hoisin sauce with 1/4 cup hot water then add to pan. Remove from heat.
4 Cook rice and chia blend following packet directions. Separate lettuce leaves and wash if necessary.
5 Serve mince mixture in lettuce cups with rice on the side. Garnish with extra chillies if desired.
Make it gluten free: Check hoisin sauce is gluten free.
Healthy Food Guide
Read more about this chef..