Mango, Roasted Eggplant And Tofu Lettuce Cups

• 1 eggplant small,peeled, dice 3/8 inch
• 1/2 cup extra virgin olive oil
• 1 teaspoon kosher salt
• 1 cup Hodo Soy Firm Tofu diced 3/8 inch
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon kosher salt
• 2 tablespoons rice vinegar
• 1/2 clove garlic minced
• 1/2 teaspoon sesame oil
• 1 lime juice and zest
• 1/2 teaspoon aleppo pepper crushed
• 1/2 teaspoon kosher salt
• 1 mango peeled, diced 3/8 inches
• 1 teaspoon basil chiffonade
• 1/2 cup cilantro chopped
• 1 teaspoon green onions chopped
• 1 head butter lettuce hearts only

1. Toss eggplant cubes with EVOO and salt. Roast on parchment 400F 35 mins until golden. Toss tofu cubes with EVOO & salt. Roast on parchment 400F 20 mins till golden.
2. Whisk vinaigrette ingredients together. Toss mango, herbs, cooled tofu and eggplant with vinaigrette. Fill lettuce cups with salad.

eggplant small, extra virgin olive oil, kosher salt, extra virgin olive oil, kosher salt, rice vinegar, garlic, sesame oil, lime juice, pepper, kosher salt, mango, basil chiffonade, cilantro, green onions, butter lettuce

Taken from www.yummly.com/recipe/Mango_-roasted-eggplant-and-tofu-lettuce-cups-361098 (may not work)