Eggplant Wraps

Name: Eggplant Wraps
Cook time: 55 min
Total time: 55 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 small eggplant ( 1 pound); 6–7 olive oil, salt and pepper; 1 lacinato ( or tuscan) kale leaves – 2 cups shredded ( packed); handful bunch italian parsley; ¼ cup mint leaves; 2 tbsp. finely diced onion; 2 tbsp. olive oil; ¼ tsp. lemon juice; 2– 4 salt; optional additions- sliced tomato, radishes, cucumber, feta, yogurt; wraps or tortillas 8-10 inch

Preheat oven to 425F

Cook55 min
Total55 min
Serves2
LevelIntermediate

Dinner Dairy-Free Vegan Vegetarian Mediterranean

Ingredients

1 small eggplant ( 1 pound)
6–7 olive oil, salt and pepper
1 lacinato ( or tuscan) kale leaves – 2 cups shredded ( packed)
handful bunch italian parsley
¼ cup mint leaves
2 tbsp. finely diced onion
2 tbsp. olive oil
¼ tsp. lemon juice
2– 4 salt
optional additions- sliced tomato, radishes, cucumber, feta, yogurt
wraps or tortillas 8-10 inch

Method

Preheat oven to 425F
Slice eggplant into ¼ inch thick disks.
Brush each side with olive oil and season with salt and pepper. Place on a parchment lined sheet pan and roast the oven for 25-30 minutes, flipping over after 20 minutes. While they are baking, make the slaw filling and sauce.
Thinly slice the kale into thin ribbons, stacking them first then slicing(see photo). Place in a bowl. Finally chop the parsley and mint, thin stems are ok. Add to the bowl along with the onion. Toss with olive oil, lemon juice, salt and pepper. You want this to be quite “juicy”, so if needed add a little more oil and lemon juice in equal portions. You can add radishes and/ or tomatoes here if you want or sprinkle them over top of the wrap.
Whisk together the tahini sauce ingredients in a small bowl.
Lightly warm or toast the tortilla or wrap. Spread the inside with tahini sauce. Top with warm eggplant and a huge mound of the dressed greens. Top with tomatoes, radishes and feta if you like.