AuthorIAmACleanEaterTeamCategoryAround The World, Lunch, Meal Plans, Middle EasternPreheat oven to 425F
Slice eggplant into ¼ inch thick disks and slice red peppers
Brush all sides of veggies with avocado oil and season with salt and pepper. Place on a parchment lined sheet pan and roast the oven for 25-30 minutes
Remove stem and thinly slice the kale into thin ribbons and place in a bowl.
Finely chop the parsley, mint, and the onion. Place in bowl with kale
Toss with avocado oil, lemon juice, salt and pepper.
Lightly warm tortilla Spread the inside with tahini sauce. Top with warm eggplant and red pepper and a huge mound of the dressed greens.
Ingredients
Directions
Preheat oven to 425F
Slice eggplant into ¼ inch thick disks and slice red peppers
Brush all sides of veggies with avocado oil and season with salt and pepper. Place on a parchment lined sheet pan and roast the oven for 25-30 minutes
Remove stem and thinly slice the kale into thin ribbons and place in a bowl.
Finely chop the parsley, mint, and the onion. Place in bowl with kale
Toss with avocado oil, lemon juice, salt and pepper.
Lightly warm tortilla Spread the inside with tahini sauce. Top with warm eggplant and red pepper and a huge mound of the dressed greens.
