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Veg Middle Eastern Eggplant Wrap with Kale Slaw

This Middle Eastern-inspired eggplant wrap is a delightful combination of flavors and textures, featuring roasted eggplant, a tangy kale slaw, and a creamy tahini sauce. It's a nutritious and satisfying meal that's easy to prepare.

Veg Middle Eastern Eggplant Wrap with Kale Slaw

For the Roasted Eggplant:
• 1 large eggplant, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
For the Kale Slaw:
• 4 cups kale, finely chopped
• 1 carrot, shredded
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
For the Tahini Sauce:
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (more if needed for desired consistency)
• 1 clove garlic, minced
• Salt to taste
For the Wraps:
• 4 large whole wheat or gluten-free wraps
• Fresh parsley, chopped (for garnish)

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