Sticky five-spice aubergine wraps with peanut sauce

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Sticky five-spice aubergine wraps with peanut sauce

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins + marinating
Cooking 10 mins

Rating: Rated 0 / 5 (0 ratings)

The idea here is to build up all the layers of this dish, roll it all up in a large lettuce leaf, dip into the peanut sauce, and go to taste heaven!
GO VEGAN: Swap the honey for agave nectar to create a similar taste.


  • 1 stick of lemongrass, roughly chopped
  • 1 dried red chilli, crushed
  • 1 tsp five spice
  • 2 tsp sesame oil
  • 2 tbsp dark soy sauce or tamari
  • handful of lettuce leaves
  • 80g bean sprouts
  • 50g toasted salted peanuts, roughly chopped
  • 2 cloves garlic, finely chopped or grated
  • 60g crunchy peanut butter
  • 1 clove garlic
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp honey
  • 3 large aubergines, sliced lengthways, 1cm thick
  • 4 sheets of rice paper
  • handful each of Thai green basil, mint and coriander
  • For the peanut dipping sauce: 1 stick of lemongrass, finely chopped
  • 80ml dark soy sauce
  • 2 tbsp vegetable oil


Stage 1

Using a pestle and mortar, pound the lemongrass, garlic, red chilli and salt until broken down and almost like a paste. Add the five spice, black pepper, sesame oil, honey, and soy sauce or tamari, and mix together.

Stage 2

Place the aubergine flat onto a large baking tray and brush generously on each side with the marinade, pouring any remaining over the top to finish. You can leave these for 24 hours, but 30 minutes will do.

Stage 3

To make the dipping sauce, again, pound the lemongrass and garlic until as smooth as possible. Add the remaining ingredients and mix well until combined. It may look like it is curdling as you mix, but keep going and it will come together. Set aside.

Stage 4

Place a chargrill pan on a high heat and grill the aubergine until nicely blackened on each side. Brush with any remaining marinade as they cook to further infuse the flavour. Set aside and keep warm.

Stage 5

To assemble, place a few large lettuce leaves onto a plate. Soak
the rice paper in warm water for
10 seconds, or until softened. Allow the water to run off and place on top of the lettuce leaf. Top with some of the beansprouts, a generous helping of mixed herbs, toasted peanuts and the aubergine. To serve, roll the whole thing up in the lettuce leaf and dip into the peanut sauce.
COOK'S TIP: The rice paper here is used to create texture rather than being a vehicle for flavour. You can if you wish leave it out, although it does add an interesting layer to the finished dish.


Sticky five-spice aubergine wraps with peanut sauce


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 391g
  • Fat: 23g
  • Saturated fat: 4g
  • Protein: 13g
  • Carbohydrates: 27g
  • Sugars: 18g
  • Fibre: 11g
  • Salt: 4.95g

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