Mediterranean Eggplant Wraps | Dinner
Updated: Apr 28
This Middle Eastern Eggplant Wrap is lathered in tahini sauce and cradles warm roasted (or grilled ) eggplant. It’s topped with a mountain of lemons everyday Kale Slaw with lots of fresh parsley and mint. Radishes give colour and crunch and tomatoes when in season are a nice addition too. Keep it lean and vegan with everyday Tahini Sauceor Zhoug, or add crumbly feta cheese or smear of plain Greek yoghurt or labneh for extra richness.
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
a handful of 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
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. Finely 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 makes 2 enormous wraps or 4 smaller ones. Or three medium ones. 🙂
Notes: For even more flavour, grill the eggplant during the warm months. Both the eggplant and the kale slaw can be made ahead and refrigerated.