Middle Eastern Eggplant Wrap

• 分量: 2 servings
• 調理時間: 10 minutes
• 総時間: 40 minutes

材料

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

手順

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.

This recipe make 2 enormous wraps or 4 smaller ones. Or three medium ones. 🙂

Notes: For even more flavor, grill the eggplant during the warm months. Both the eggplant and the kale slaw can be made ahead and refrigerated.

栄養

• サービングサイズ: 1 wrap
• カロリー: 328
• 脂肪総量: 17 g
• 飽和脂肪: 2.4 g
• トランス脂肪: 0 g
• コレステロール: 0 mg
• ナトリウム: 417.7 mg
• 炭水化物総量: 41.7 g
• 食物繊維: 8.2 g
• 糖質総量: 4.2 g
• タンパク質: 7.6 g