sovegan.com
Soy Glazed Aubergine Wraps
Our delicious soy glaze brings this aubergine wrap to life! Sweet, savoury and spicy, we pair our fried aubergine with crunchy veggies for a seriously tasty and nutritious meal.
Ingredients
Ingredients
- vegan mayonaise
- Sriracha
- lime, juice + zest
- fresh ginger, peeled + finely chopped
- soy sauce, or tamari for gluten-free
- maple syrup
- aubergine
- vegetable oil, we used rapeseed oil
- red cabbage, finely sliced
- carrot, cut into thin strips
- cucumber, cut into thin strips
- tortilla wraps, or gluten-free wraps
- fresh coriander, roughy chopped
Method
- 1
Mix the vegan mayonnaise with 1 tablespoon of sriracha and a pinch of salt and pepper in a small bowl, then set aside.
- 2
Put the remaining 1/2 tablespoon of sriracha into another small bowl. Add the lime zest and half the juice, ginger, soy sauce and maple syrup. Stir together to form your glaze, set aside.
- 3
Slice the aubergine into 1cm (1/3") thick rounds. Next add a generous drizzle of olive to a large frying pan on a medium to high heat. Lay in half the aubergine, cook for 3 minutes then flip and cook for 2 minutes on the second side, transfer to a plate and repeat with the remaining aubergine.
- 4
Take the pan off the heat, add all the aubergine back in then pour in the glaze. Cook, tossing for 30 seconds until the aubergine is sticky and caramelised, then tip back onto the plate and clean out the pan.
- 5
Quickly warm the wraps individually in the pan on a high heat, then spread most of the spicy mayonnaise across the centre, leaving a little to drizzle with later.
- 6
Divide the cabbage, carrot and cucumber equally over the top, squeeze over the remaining lime juice and top with the soy-glazed aubergine.
- 7
Finish with a final drizzle of the spicy mayo and a sprinkling of coriander, then roll into a wrap.
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