From feastingathome.com

Middle Eastern Eggplant Wrap

4 servings · 10 min prep · 30 min cook

Ingredients

For the Eggplant

• 1 small (1 lb) eggplant
• olive oil, salt and pepper

For the Kale Slaw

• 6-7 leaves (2 cups shredded, packed) lacinato (tuscan) kale
• 1 bunch italian parsley
• handful mint leaves
• 1/4 cup onion, finely diced
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1/4 tsp salt
• optional additions: sliced tomato, radishes, cucumber, feta, yogurt

For the Tahini Sauce

• 2 tbsp tahini paste
• 3 tbsp hot tap water
• 1 tbsp lemon juice
• 1/8 tbsp salt
• 1 clove, minced garlic

For Assembly

• 2-4 wraps or tortillas (8-10 inch, gluten free if needed)

Steps

1. Preheat oven to 425F.
2. Slice the 1 small (1 lb) eggplant into 1/4 inch thick disks.
3. Brush each side with 2 tbsp olive oil and season with ¼ tsp salt and pepper. Place on a parchment lined sheet pan and roast in the oven for 25-30 minutes, flipping over after 20 minutes. While they are baking, make the slaw filling and sauce.

   25-30 min

4. Thinly slice the kale into thin ribbons, stacking them first then slicing. Place in a bowl. Finally chop the 1 bunch parsley and handful mint, thin stems are ok. Add to the bowl along with ¼ cup onion. Toss with 2 tbsp olive oil, 2 tbsp lemon juice, ¼ tsp 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.
5. Whisk together 2 tbsp tahini paste, 3 tbsp hot tap water, 1 tbsp lemon juice, ⅛ tbsp salt and 1 clove minced garlic in a small bowl.
6. Lightly warm or toast 2-4 tortilla or wrap. Spread the inside with 2 tbsp tahini sauce. Top with warm 1 small (1 lb) eggplant and a huge mound of the dressed greens. Top with tomatoes, radishes and feta if you like.
7. This recipe makes 2 enormous 2-4 wraps, 4 smaller ones, or 3 medium ones.

Nutrition

Per serving

kcal

328

protein

8 g

carbs

42 g

fat

17 g

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