Eggplant Lettuce Wraps
Makes 6 wraps
The word for Lettuce *also* means “growing wealth” in Chinese. Food being rolled into lettuce also symbolizes fertility. In many Chinatowns during the New Year Lion Dance, local merchants will feed the Lion a head of lettuce so they will be assured good fortune for the year.
1 head Butter lettuce
2 large Chinese eggplants
1/3 cup steeped black tea (liquid)
3 cloves of garlic (finely minced)
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3/4 Tbsp soy sauce
1 tsp sherry vinegar
1/2 cup + 1 Tbsp Canola oil
Salt to taste
1 cup Rice flour
Method
Pre-heat oven to 425F
Peel 1 eggplant, place in baking dish and roast until browned and soft (15-20 minutes)
In a mixing bowl, chop or mash roasted eggplant aiming for a coarse texture.
Wash lettuce, separate individual leaves, dry and reserve larger leaves.
Saute garlic in a pan with 1 Tbsp oil and cook on low heat trying to get no colour. Once cooked add to eggplant puree with soy sauce, sherry vinegar and salt.
Cut remaining eggplant into 1/2-inch rounds.
Dredge rounds in rice flour and knock off excess flour.
Sauté in pan with 1 cup oil until brown and crisp on both sides. Remove and blot on paper towel. Keep warm in low oven.
Spoon room temperature purée into centre of lettuce leaf. Add eggplant rounds on top. Loosely wrap and serve immediately.
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