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Middle Eastern Eggplant Wrap

Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins

Middle Eastern Eggplant Wrap

 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 Bella Vado Avocado Oil
 2 tbsp Lemon juice
 ¼ tsp Salt
 2-4 Grain free tortillas 8-10 inch
 JEM Cashew Masala Tahini

Preheat oven to 425F


Slice eggplant into ΒΌ 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.

Nutrition Facts

Servings 0

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