Asian Inspired Turkey and Eggplant Lettuce Cups
As the weather warms up, we enjoy eating lighter food that is fast to whip up. These lettuce cups are just that! Perfect for a fun appetizer on a spring night or great served with fluffy rice for a complete meal.
Serves: 4-6 People
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
1 cup purple cabbage, sliced and roughly chopped
2 cups eggplant, peeled and cut into 1/2 inch cubes
3 scallions, white and green parts, thinly sliced
4 tbsp olive oil
1 lb. lean ground turkey *I used 93% lean, 7% fat
Kosher salt
Fresh cracked black pepper
1/4 cup low sodium soy sauce
2 tbsp honey
Bib lettuce, lime wedges, scallion greens, and sesame seeds (for serving)
Instructions:
Mix soy sauce and honey in a small bowl; set aside.
Heat 2 tbsp of your olive oil in a large skillet over medium-high heat until shimmering
When oil is hot, add ground turkey to skillet, and lightly season with salt and pepper. Cook, breaking up with a wooden spoon and tossing occasionally, until cooked through, about 5 minutes. Transfer seasoned turkey to a bowl and set aside.
Add 2 tbsp olive oil, scallion whites, eggplant, and red cabbage to skillet. Stir often, and cook until softened (a little color is okay), about 7 min. If needed, add additional olive oil.
Add seasoned ground turkey back into the skillet, and mix with vegetables.
Pour reserved soy sauce and honey mixture over turkey and vegetables and mix.
Serve with bib lettuce, sesame seeds, scallion greens, and fresh lime wedges!
* Can be easily made vegetarian/vegan by eliminating the ground turkey.
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