Gochujang Eggplant Lettuce Wraps are a delightful fusion of Korean flavors and healthy ingredients, perfect for a nutritious meal. Originating from the heart of Korean cuisine, gochujang is a spicy and sweet fermented chili paste that adds a depth of flavor to the roasted eggplant. The tender eggplant, coated in a rich gochujang sauce, sits beautifully in crisp lettuce leaves, creating a satisfying crunch with every bite. Complemented by the freshness of herbs and the slight nuttiness of sesame seeds, this dish is loved for its balance of textures and flavors. Ideal for a light lunch or a satisfying appetizer, these wraps are both healthy and delicious, appealing to those who love spicy and savory profiles.
Gochujang Eggplant Wraps
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Eggplant – 2 Piece
- Gochujang – 4 Tbsp
- Soy Sauce – 2 Tbsp
- Sesame Oil – 1 Tbsp
- Garlic – 3 Cloves
- Green Onion – 4 Piece
- Lettuce – 1 Head
- Sesame Seeds – 2 Tbsp
- Rice Vinegar – 1 Tbsp
- Sugar – 1 Tsp
- Ginger – 1 Tsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
2.5 Grams
Saturated Fat
780 Mg
Sodium
45 Grams
Total Carbohydrate
8 Grams
Dietary Fiber
15 Grams
Sugars
7 Grams
Protein
Directions
Step 1
Preheat your oven to 200°C (400°F). Cut the eggplant into bite-sized cubes.
Step 2
In a bowl, mix gochujang, soy sauce, sesame oil, minced garlic, rice vinegar, sugar, and grated ginger.
Step 3
Toss the eggplant cubes in the sauce mixture, ensuring they are well-coated.
Step 4
Spread the eggplant on a baking sheet and roast for 25-30 minutes, turning halfway through.
Step 5
While the eggplant is roasting, wash and separate the lettuce leaves. Chop the green onions.
Step 6
Once the eggplant is done, let it cool slightly. Assemble the wraps by placing eggplant on lettuce leaves, garnishing with green onions and sesame seeds.
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