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Nori wraps with ginger eggplant, avocado and brown rice

23.03.2015 16:28

This is a such good food to grab on the go. Nori – the black thin algae paper which makes the wrap – is packed with protein, iron, omega 3 and other good stuff, and gives this a really tasty sushi flavour. A little more interesting than a piece of bread (and much healthier, of course) , but by all means, do swop it for a pita or similar if the algae flavour isn’t your thing.

Prep time

15 mins

Cook time

5 mins

Total time

20 mins

Serves: 4 wraps


  • ¾ cup brown rice cooked according to instructions
  • Approx. 10 cm long piece of cucumber, julienned
  • 1 carrot, julienned
  • 4 nori papers
  • 1 thumb-sized ginger, very finely chopped
  • 1 tbsp honey
  • 1 tbsp sesam oil
  • 2 tbsp tamari or other gluten-free soy sauce
  • 1 clove garlic, very finely chopped
  • ⅓ cup water
  • 1 medium sized eggplant (aubergine), sliced into batons
  • 1 tsp wasabi powder (wasabi paste is also ok but make sure it is gluten free, and then don't add water)
  • 1 tbsp water
  • 1 tsp tamari or other gluten-free sauce
  • I large ripe avocado


  1. Start by boiling the rice according to instructions. Before using the rice, let it cool slightly for a couple of minutes. You can also use left over rice.
  2. While the rice is boiling, julienne the carrot and the cucumber.
  3. Whisk together all ingredients - apart from the actual eggplant - for the ginger fried eggplant in a cup. Bring a pan to medium heat and add the eggplant batons together with the sauce you just whisked together. Fry for two to three minutes while occasionally stirring, until most of the liquid has evaporated. The eggplant batons should be completely cooked throughout.
  4. In the meantime, stir together the water with the wasabi powder and let it sit for a minute while mashing the avocado with a fork. Add the tamari and the wasabi to the avocado, mash a little more to make sure it all blends together.
  5. Place the nori paper, one at the time, on a plate and cover a third of it with a layer of the wasabi avocado mix. Follow with the rice, the aubergine batons, and the cucumber and carrot juliennes before rolling it up. Repeat for the remaining three, and then serve immediately.

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