Eggplant Lettuce Wraps

Eggplant Lettuce Wraps Recipe


  • 1 large (or 2 medium) eggplant
  • Red butter lettuce leaves
  • 2 Tablespoon finely sliced green onion
  • 1 finely sliced jalapeno, optional
  • 1/2 cup cilantro leaves
  • 2 Tablespoon Soy Sauce
  • 1/4 teaspoon maple syrup
  • 4 drops sesame oil
  • 1 teaspoon black sesame seeds, optional
  • 1 teaspoon white sesame seeds, optional


  1. Preheat an oven to 350°F. Slice eggplant in half and score the flesh diagonally in both directions so you have a diamond pattern.
  2. Line a baking tray with parchment paper and place the eggplant cut side down.
  3. Bake for 15 minutes, turn the eggplant over and cook for another 10-15 minutes.
  4. Combine soy sauce, maple syrup and sesame oil in a small pot. Place over a low heat and stir to combine. Once it starts to boil and all ingredients are combined remove from the heat and set aside.
  5. Remove the cooked eggplant from the oven - save your parchment paper baking sheet for the following step - chop into bite sized pieces and toss in the sauce until well coated.
  6. Put the coated eggplant pieces back on the parchment paper covered baking tray, sprinkle with sesame seeds and bake for 5-7 minutes or until the sauce is tacky.
  7. Serve in the lettuce cups, topped with spring onion, coriander, chili, and leftover sauce.

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