Stir Fry Eggplant & Summer Squash Lettuce Wraps

This quick recipe is hearty without being heavy. The flavors strike a satisfying balance of sweet and savory. The textures contrast nicely between the delicate lettuce leaves and the substantial chew of the squash, eggplant, and other fillings. It’s a perfect dish for casual weekend parties, or for an easy but interesting weeknight dinner.


4-6 ea             Lettuce Leaves (Any variety)

1 oz                 Sesame Oil

1 tsp               Ginger, peeled, Minced

1 tsp               Garlic, peeled, Minced

1 Tbsp            Scallions, sliced 1/8” thick

1 TBSP           Worden Farm Hot pepper, Minced


½ Cup             Zucchini, small dice

½ Cup             Yellow Squash, small dice

¼ Cup             Sweet Pepper, small dice

¼ Cup             Cucumber, (macerated), small dice

¼ Cup            Sweet Onion, Small dice

½ Cup             Eggplant, Large Dice, Roasted & Cooled


3 Tbsp.           Oyster sauce

3 Tbsp            Hoisin sauce

2 Tbsp            Worden Farm Mint, rough chopped

2Tbsp             Worden Farm, Cilantro, rough chopped

To Taste         Salt and Pepper



  1. Wash and prepare lettuce cups, dry well and keep cold.
  2. Heat sesame oil in a pan and stir fry ginger, garlic and scallions until aromatic. Add chilis and cook 10 seconds.
  3. Add zucchini, yellow squash, sweet onions and sweet peppers. Cook until tender, don’t overcook. Add cucumbers, oyster sauce, hoisin sauce, roasted eggplant, cilantro and mint. Season as needed and serve into lettuce wraps. Voila.


Many thanks to Chef Instructor Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe for sampling on the farm!

Students at the Charlotte Technical College Culinary Arts Program are learning about fresh local organic vegetables in an educational partnership with Worden Farm.

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