Time: 40 min.
Complexity: easily
Servings: 4

Individual appetizers served in lettuce leaf bowls look impressive, original, and stylish. They're perfect for house parties and require no cutlery. Asian-inspired appetizers, like this chicken with eggplant and tomato salad, are especially appealing when served this way. The chicken is rubbed with Chinese five-spice seasoning and a dressing of dark sesame oil, soy sauce, and rice vinegar, then grilled and sliced ​​thinly. Serve them in green bowls along with a grilled eggplant salad in the same sesame dressing and topped with crunchy peanuts.

Ingredients:

• 0.7 kg chicken fillet (about 5 pcs.)
• 1/4 cup lightly salted soy sauce
• 1/4 tbsp. rice vinegar
• 3 tablespoons dark sesame oil
• 1 tbsp. grated peeled ginger root
• 0.5 tsp Chinese 5-spice seasoning
• 2 small eggplants (about 340 g), cut into 1 cm thick circles.
• 2 cups cherry or grape tomatoes, halved
• 3 green onions, thinly sliced
• 0.5 cup fresh cilantro and/or mint, coarsely chopped
• 2-3 small heads of lettuce, separated into leaves
• 1/3 cup peanuts or cashews, coarsely chopped

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, eggplants, cherry tomatoes, grape tomatoes, Bibb lettuce, five spice seasoning, rice vinegar, mint, cashew nuts, Peanut

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Preparation:

Step 1
• Preheat grill to medium-high heat.
Step 2
• In a large bowl, combine the soy sauce, vinegar, 2 tablespoons each of sesame oil and water, and ginger. Transfer 1/4 cup of the dressing to a medium bowl and set aside. Stir the Chinese seasoning into the large bowl and add the chicken; stir to coat and set aside to marinate for 10 minutes.
Step 3
• Meanwhile, brush both sides of the eggplant slices with the remaining 1 tablespoon sesame oil. Grill until tender and crispy, about 3 to 4 minutes per side. Transfer to a cutting board and let cool slightly. Coarsely chop the eggplant and add to the bowl with the reserved sesame dressing. Add the tomatoes, green onions, and herbs; toss to coat.
Step 4
• Remove the chicken from the marinade and let any excess drip back into the bowl. Cook until grill marks appear, 3-4 minutes, then flip and continue cooking until cooked through, about 2 more minutes. Transfer to a cutting board and let cool for 5 minutes, then slice.
Step 5
• Serve the chicken with the eggplant salad in lettuce leaves; sprinkle with nuts.

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