Sweet and sour eggplant wraps with spiced cashews and bok choy slaw

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sweet and sour eggplant wraps with spiced cashews and bok choy slaw

Dairy-Free, Mediterranean, Vegan, Diabetes-Friendly

2 Servings, 580 Calories/Serving

25–40 Minutes

For these Asian-inspired veggie wraps, we simmer eggplant in a sweet and sour blend, then sprinkle on toasted cashews tossed with kimchi chile flakes.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup dry-roasted cashews
  • 1 teaspoon kimchi chile flakes (optional)
  • 1 organic globe eggplant
  • Sunbasket sweet and sour blend (rice vinegar - gluten-free tamari - orange juice - brown sugar - ketchup - garlic)
  • 1 head organic baby bok choy
  • 4 or 5 sprigs organic fresh cilantro
  • Sunbasket Aleppo-lime vinaigrette base (lime juice - onion - Aleppo chile flakes)
  • 2 ounces shredded carrots
  • 2 Atoria’s Family Bakery whole grain lavash

Nutrition per serving

Calories 580, Total Fat 31g (40% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 690mg (30% DV), Total Carb. 70g (25% DV), Fiber 13g (46% DV), Total Sugars 16g (Incl. 3g Added Sugars, 6% DV), Protein 14g
Contains: Tree Nuts (cashew), Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the cashews

  • Using the bottom of a bowl or cup, lightly crush the cashews.
In a dry large frying pan over medium heat, toast the cashews, stirring often, until lightly browned and fragrant, 3 to 4 minutes. Transfer to a plate, season to taste with salt and as much kimchi chile as you like, and toss to coat. Let cool.


Prep and cook the eggplant

  • Remove the stem end from the eggplant. Cut the eggplant lengthwise into 1-inch-thick spears and season with salt and pepper.
In the same pan used for the cashews, warm 1 tablespoon [2 TBL] oil over medium-high heat until hot but not smoking. Add the eggplant, flesh side down, and cook undisturbed until lightly browned, 5 to 6 minutes. Turn the eggplant and stir in the sweet and sour blend. Reduce the heat to medium and cook, stirring occasionally, until the eggplant is tender, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. Meanwhile, prepare the slaw.


Make the bok choy slaw

  • Trim the root end from the bok choy; thinly slice the bok choy crosswise.
  • Coarsely chop the cilantro.
In a medium bowl, stir together the Aleppo-lime vinaigrette base and 2 tablespoons [¼ cup] oil; season to taste with salt and pepper. Add the bok choy, cilantro, and carrots and toss to coat; season to taste with salt and pepper.


Assemble the wraps

Arrange the lavash on a cutting board. Working with 1 lavash at a time, spoon some slaw on one half of each lavash. Arrange the eggplant spears lengthwise on top of the slaw and sprinkle with the cashews. Roll each lavash into a wrap. Cut the wraps in half on the diagonal.


Transfer the wraps to individual plates and serve any remaining slaw on the side.
Kids Can!
  • Crush the cashews.
  • Stir the vinaigrette.
  • Assemble the slaw.
  • Help assemble the wraps.