by Bold Commerce Collaborator
28 May 2020

middle eastern eggplant wrap

Instructions

6–7 kale leaves – 2 cups shredded

Mint leaves

¼ cup finely diced onion

2 tablespoons olive oil

2 tablespoons lemon juice

¼ teaspoon salt optional

sliced cherry tomato, radishes, feta, yogurt, eggplant

2 tablespoons tahini paste

4 wraps or tortillas

Directions

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.

Place in a bowl. Finally chop the mint, thin stems are ok. Add to the bowl along with the onion. Toss with olive oil, lemon juice, salt and pepper. You can add radishes and/ or tomatoes here if you want or sprinkle them over top of the wrap.

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.