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Vietnamese Eggplant and Leek Lettuce Wraps

2 medium eggplant, sliced lengthwise ½ inch thick
2 leeks white and light green parts only, halved lengthwise
1 bunch scallions
¼ cup soy sauce
Juice of 1 lime
1 teaspoon siracha or other Asian chile paste
½ cup roughly chopped cilantro leaves
1 head boston or bibb lettuce leaves
2 cups cooked white rice

Set an indoor grill pan over a high flame or fire up a charcoal grill. Brush the eggplant with oil on both sides. Grill the eggplant in batches over high heat, rotating 90 degrees halfway through cooking, until soft and nicely charred, about 4 minutes per side. Remove to a plate to cool. Repeat the grilling process with the leeks.

Trim the bottoms off the scallions, drizzle with oil, and grill until very wilted and nicely charred, about 2 minutes per side. Be careful not to let them slip through the grates.

While the veggies are grilling, combine the soy sauce, lime juice, and siracha in a large mixing bowl. Whisk until dissolved. Set aside.

When the veggies are cool enough to touch, roughly chop them into 1 inch pieces. Add them to the soy mixture along with the cilantro and toss to combine.
Serve the eggplant-leek mixture alongside the lettuce leaves and rice and allow guests to serve themselves.