AuthorIAmACleanEaterTeamCategoryAround The World, Lunch, Meal Plans, Middle Eastern 1 Small eggplant
1 Medium red bell pepper
¼ tsp Salt
¼ tsp Pepper
6-7 Tuscan kale leaves
1 Bunch Italian parsley
Handful mint leaves
¼ cup Finely diced onion
2 tbsp Lemon juice
¼ tsp Salt
2-4 Grain free tortillas 8-10 inch
1
Preheat oven to 425F
2
Slice eggplant into ¼ inch thick disks and slice red peppers
3
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
4
Remove stem and thinly slice the kale into thin ribbons and place in a bowl.
5
Finely chop the parsley, mint, and the onion. Place in bowl with kale
6
Toss with avocado oil, lemon juice, salt and pepper.
7
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
1 Small eggplant
1 Medium red bell pepper
¼ tsp Salt
¼ tsp Pepper
6-7 Tuscan kale leaves
1 Bunch Italian parsley
Handful mint leaves
¼ cup Finely diced onion
2 tbsp Lemon juice
¼ tsp Salt
2-4 Grain free tortillas 8-10 inch
