Vegan Korean Wraps

 

 

These Korean wraps with eggplant are really fantastic. It may be take a little longer to prepare than a simple wrap, but oh how worth it! I hope you guys will like it as much as I do!

 

What do you need?

Ingredients

For the eggplant:

• 1 eggplant, in slices
• olive- or sesame oil
• 1 glove garlic
• 1 tbsp chopped ginger
• 1/2 chili pepper (chopped)
• 1 spring onion

For the sauce:

• 60 ml water
• 1 tsp palm sugar
• 1/2 tbsp soy sauce
• 1/2 tsp rice vinegar
• 1/2 tsp arrowroot

For the wraps:

• 2 (whole wheat) wraps
• 4 tbsp vegan mayonaise
• juice of 1/2 lime
• iceberg lettuce
• black pepper
• beansprouts

 

How to make these wraps?:

1. Grill the sliced eggplant in a oven for like 20 minutes at 180°C
2. Blanch the beansprouts (place in a colander, pour boiling water over, rinse with cold water and drain).
3. Heat a little olive/sesame oil in a frying pan and fry the chopped garlic, ginger, chili pepper and the white of the spring onion until everything is completely soft.
4. Add the eggplant and fry nicely over high heat until the eggplant turns brown and falls apart.
5. Add the soy-arrowroot sauce, lower the heat and simmer until the eggplant is very soft.
6. Steam/fry your wraps by moistening them a bit and heating them in a skillet, possibly with a little oil.
7. In a cup, mix the mayo with the lime juice to make lime mayo.
8. Spoon a large ladle of warm eggplant on to each wrap. Add a generous hand of iceberg lettuce and a handful of bean sprouts. Drizzle with plenty of lime mayo and sprinkle with freshly ground pepper for an extra kick, if desired.

Eat this delicious wrap immediately for best results!

Love,

Team FITSE