Mediterranean Eggplant Wrap with Creamy Tahini Sauce
This wonderful Mediterranean inspired wrap is tangy and delicious.
Servings: 4 people
Calories: 263kcal
Ingredients
- 1 eggplant cut into 1/4 inch half moons
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3 tablespoons lemon juice
- 1/2 cup grape tomatoes cut in half
- 1/2 cup radishes cut into quarters
- 2 tablespoons red onion minced
- 2 cups kale fresh, roughly chopped
- 1 cup yellow squash cut into 1/2 inch cubes
- 1 tablespoon mint fresh, roughly chopped
- 2 tablespoons tahini paste
- 1 tablespoon hot water
- 1 garlic clove minced
- 4 tortillas or pita wraps, gluten-free
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place the eggplant in a single layer on the parchment and brush with 1 tablespoon of the lemon juice. Season with the sale and paper. Bake for 10 to 15 minutes or until the eggplant is lightly browned.
- While the eggplant roasts, combine 1 tablespoon of lemon juice, tomatoes, radish, red onion, kale, yellow squash, and mint. Toss well.
- In a small bowl, combine the remaining tablespoon of lemon juice, tahini paste, water, and garlic. Mix until smooth.
- Lay the tortillas on a flat surface. Spread the tahini sauce onto the wrap. Lay the roasted eggplant on top (the eggplant can be hot or cold). Top with the kale and vegetables. Carefully fold the wrap over the filling to make a burrito shape. Cut in half and serve.
Nutrition
Serving: 1wrap | Calories: 263kcal | Carbohydrates: 43g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 623mg | Fiber: 9g | Sugar: 9g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9