top of page
< Back

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

Ingredients:

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)

Instructions:

1. Roast the Eggplant:
◦ Preheat your oven to 400°F (200°C).
◦ Arrange the eggplant slices on a baking sheet. Drizzle with olive oil and sprinkle with ground cumin, smoked paprika, salt, and pepper.
◦ Roast for 20-25 minutes, turning halfway through, until the eggplant is tender and golden brown.
2. Prepare the Kale Slaw:
◦ In a large bowl, combine the chopped kale, shredded carrot, and sliced red onion.
◦ Drizzle with olive oil and lemon juice, and season with salt and pepper.
◦ Massage the kale with your hands for a couple of minutes until it softens.
3. Make the Tahini Sauce:
◦ In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and salt. Adjust the consistency by adding more water if needed.
4. Assemble the Wraps:
◦ Warm the wraps slightly to make them more pliable.
◦ Spread a generous amount of tahini sauce on each wrap.
◦ Place a few slices of roasted eggplant in the center of each wrap.
◦ Top with a handful of kale slaw.
◦ Sprinkle with chopped fresh parsley.
5. Serve:
◦ Roll up the wraps tightly, folding in the sides as you go.
◦ Cut in half if desired and serve immediately.
Enjoy your Middle Eastern Eggplant Wrap with Kale Slaw!

Tips:

bottom of page