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Hoisin Eggplant Lettuce Wraps
With meaty eggplant and crunchy water chestnuts, these lettuce wraps make a hearty vegetarian appetizer that will win rave reviews with any crowd.
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
  • 2 pkg (8 oz) KA–ME® Rice Sticks Vermicelli
  • 1 tbsp KA–ME® Sesame Oil Blend
  • 2 small eggplants , diced (about 12 oz each)
  • 1 tbsp minced fresh ginger
  • 2 cloves garlic , minced
  • 1/4 cup KA–ME® Hoisin Sauce
  • 1/4 cup KA–ME® Black Bean Sauce
  • 2 tbsp KA–ME® Tamari
  • 18 large Boston lettuce leaves
  • 1 can (8 oz) KA–ME® Sliced-Peeled Water Chestnuts
  • 2 cups matchstick carrots
  • 1/2 cup toasted cashews , chopped
  • 4 green onions , thinly sliced
  • 2 limes , cut into wedges
Instructions
  1. Cook KA–ME® Rice Sticks Vermicelli according to package directions; let cool completely.
  2. Heat KA–ME® Sesame Oil Blend in skillet set over medium-high heat; cook eggplant, ginger and garlic for 3 to 5 minutes or until browned. Stir in KA–ME® Hoisin Sauce, KA–ME® Black Bean Sauce and KA–ME® Tamari. Cook, stirring occasionally, for 2 to 3 minutes or until eggplant is tender.
  3. Toss cooked rice noodles with eggplant mixture; spoon into lettuce leaves. Top with KA–ME® Water Chestnuts, carrots, cashews and green onions. Serve with lime wedges.
Recipe Notes

– Substitute Japanese eggplant for regular eggplant.

– Reserve some of the sauce for drizzling and dipping!

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