Eggplant and Shiitake Mushroom Lettuce Wraps

These wraps are inspired by two different plates I've enjoyed while eating out, and you may have to! The first, bulgogi lettuce wraps. Bulgogi refers to Korean-style marinated beef or pork strips. The second, shiitake mushroom steam buns. This was a vegetarian option I’ve opted for, but duck would be the likely substitute since the mushrooms were covered in a rich, hoisin sauce. Both make for an incredible bite, so with the addition of eggplant, I have a quick recipe here for you if you need a light lunch or appetizers for your guests.

The shiitake mushrooms add the meaty, umami flavour, while the eggplant adds to the filling and absorbs all the spices and flavour from the sauce. The hoisin sauce, honey, and Worchester tie everything together, and you get a sweet and slightly salty flavour profile familiar in Asian cuisine.

I add a few chilli flakes and fresh jalapeno garnish for a little heat, with the cucumber to help cool everything off and add some crunchy texture.

I hope you enjoy these, they are one of my favourites!

Ingredients

5 ounces shiitake mushrooms

1/2 medium eggplant, sliced lengthwise into thin prices

4 tablespoons butter

2 tablespoon peanut or sesame oil

1/3 cup red onion, sliced lengthwise

1/2 teaspoon salt

1 teaspoon black pepper

1 teaspoon cumin

1/2 teaspoon fenugreek powder

1 teaspoon coriander

1 teaspoon chilli flakes

1 teaspoon paprika

1 tablespoon garlic powder

1 teaspoon dried parsley

1 tablespoon hoisin sauce

1 teaspoon honey

1 teaspoon Worcester sauce

1 tablespoon fresh garlic

1 tablespoon fresh thyme

Fresh parsley, jalapeno and cucumber

Sesame seeds and green onions (optional - to garnish)

1/2 butter lettuce head, washed leaves

Instructions

In a large nonstick saucepan, heat the oil and 2 tablespoons butter until melted. Add the red onion and garlic, saute for about 2-3 minutes until the onion begins to soften over medium-high heat.

Add the spices, salt, pepper, and fresh thyme to coax out the flavours. Cook for another 1-2 minutes until fragrant.

Mix in the eggplant, and cook for about 3-4 minutes until the pieces begin to soften. Add the mushrooms and the rest of the butter, continue to saute until the vegetables. Reduce heat to medium and cook for 5 minutes, stirring frequently.

Mix in the honey, hoisin sauce, and Worchester sauce. Reduce the heat to medium-low, mixing until the sauce thickens and completely coats the mushrooms and eggplant. Cook for about 2-3 minutes, then remove from heat.

Layout your butter lettuce leaves, and scoop 1-2 teaspoons of the mixture into each leaf.

Serve immediate with fresh cucumber, jalapeno, scallions, and sesame seeds!