why make this recipe
Middle Eastern Eggplant Wraps are a tasty way to enjoy fresh vegetables and healthy ingredients. This recipe is not only delicious but also easy to make. The combination of roasted eggplant, crunchy kale, and zesty tahini sauce makes for a satisfying meal or snack. They are perfect for lunch, dinner, or even a light bite. Plus, these wraps are customizable, allowing you to add your favorite toppings.
how to make Middle Eastern Eggplant Wrap
Ingredients :
- 1 small eggplant (1 pound)
- Olive oil
- Salt and pepper
- 6-7 lacinato (or Tuscan) kale leaves – 2 cups shredded (packed)
- 1 bunch Italian parsley
- Handful mint leaves
- ¼ cup finely diced onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- Optional additions: sliced tomato, radishes, cucumber, feta, yogurt
- 2 tablespoons tahini paste
- 3 tablespoons hot tap water
- 1 tablespoon lemon juice
- ⅛ tablespoon salt
- 1 minced garlic clove
- 2-4 wraps or tortillas (feel free to use gluten-free), 8-10 inch
Directions :
- Preheat your oven to 425F.
- Slice the eggplant into ¼ inch thick disks. Brush each side with olive oil and season with salt and pepper. Place the slices on a parchment-lined sheet pan and roast in the oven for 25-30 minutes, flipping them over after 20 minutes.
- While the eggplant is roasting, prepare the slaw filling and sauce. Thinly slice the kale into ribbons, stacking the leaves first before slicing them.
- Place the sliced kale in a bowl. Chop the parsley and mint and add them to the bowl, along with the onion. Drizzle with olive oil, lemon juice, salt, and pepper. Toss everything together. You want the mixture to be juicy, so add more oil and lemon juice if needed.
- In a small bowl, whisk together the ingredients for the tahini sauce.
- Lightly warm or toast your tortilla or wrap. Spread the inside with tahini sauce. Top it with warm eggplant and a generous amount of the dressed greens. Add extra toppings like tomatoes, radishes, and feta if desired.
- This recipe makes 2 large wraps or 4 smaller ones. It can also create three medium-sized wraps.
Notes:
For even more flavor, you can grill the eggplant during the warm months. Both the eggplant and the kale slaw can be made ahead and stored in the refrigerator.
how to serve Middle Eastern Eggplant Wrap
Serve these wraps warm for the best flavor and texture. You can enjoy them with a side salad, some crunchy veggies, or a bowl of yogurt for dipping. They are great for meal prep, so consider making a batch to have on hand for quick lunches or dinners.
how to store Middle Eastern Eggplant Wrap
Store any leftover wraps in an airtight container in the refrigerator. It’s best to keep the yolk and filling separate until just before serving. This will help keep the wraps from getting soggy. You can enjoy the leftovers cold or reheat them briefly in a skillet or microwave.
tips to make Middle Eastern Eggplant Wrap
- Choose firm eggplant for roasting. Avoid any with soft spots.
- Don’t skip the tahini sauce; it really elevates the flavor.
- Feel free to experiment with other greens if you can’t find kale.
- For a spicier kick, add some chili flakes to the tahini sauce.
variation
You can customize this recipe by adding different vegetables or proteins. Try grilled chicken or chickpeas for added protein. You can also switch out the tahini for hummus or another spread you love.
FAQs
1. Can I use other vegetables in this wrap?
Yes! Feel free to use any vegetables you like, such as zucchini, bell peppers, or even roasted carrots.
2. Is this recipe vegan?
Yes, the Middle Eastern Eggplant Wrap is vegan as long as you skip the optional dairy toppings like feta or yogurt.
3. Can I make this recipe ahead of time?
Absolutely! You can roast the eggplant and prepare the slaw a day in advance. Just store them in the fridge until you are ready to assemble and enjoy your wraps.
