Warm pork, eggplant and almond lettuce cups

Photographer: Mark O'Meara

These Asian-inspired lettuce cups are a healthier dinner option serving all of your 5-a-day as well as being gluten and dairy-free.

Serves: 4

Time to make: 25 mins

Hands-on time: 10 mins

Ingredients

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

Instructions

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1 Lightly spray a large wok with olive oil and heat over high heat. Add eggplant and stir-fry for 3–4 minutes or until golden. Transfer to a plate and set aside.

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

3 Return eggplant to wok, along with tamari, coriander and almonds, and stir-fry until heated through. Divide lettuce cups among four serving plates, then fill with grated carrot. Top with pork mixture and serve garnished with spring onions and extra coriander leaves.

Nutrition Info (per serve)

Calories 316cal

Kilojoules 1320kJ

Protein 30.7g

Total fat 13.8g

–Saturated fat 2.3g

Carbohydrates 13.9g

–Sugars 12.9g

Dietary fibre 9.6g

Sodium 401mg

Calcium 112mg

Iron 3.4mg

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.