Roasted Eggplant Vegetable Hummus Wraps


by: OatandSesame

Vegetable Hummus Wraps. Roasted eggplant, hummus, greens, peppers and artichoke. Lunch perfection!


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serves: 2

1 1/4 medium eggplant, sliced lengthwise into slices

2 flatbread, tortilla or wrap of choice

1 tub Roots organic hummus (I used roasted red pepper)

2 handfuls of mixed greens of choice

1/2 cup marinated artichokes, chopped

2 tbs sweety peppers or other small marinated peppers

1 clove garlic, minced

2 tbs chopped parsley, to top

olive oil

salt and Aleppo pepper

Nutrition Facts
Roasted Eggplant Vegetable Hummus Wraps

Servings Per Recipe: 2

Amount per Serving

Calories: 349

  • Total Fat: 9.4 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 339.6 mg
  • Total Carbs: 61.8 g
  •     Dietary Fiber: 26.9 g
  •     Sugars: 14.3 g
  • Protein: 15.9 g

how is this calculated?

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1.  On a rimmed baking sheet lined with parchment, place the eggplant slices in a single layer.

2.  Brush both sides with olive oil, spread minced garlic across tops and sprinkle with salt and pepper. Roast at 400F for about 10-12 min.

3.  Warm your flatbread, tortilla or wrap over medium heat, flipping once, to give it a little color on each side.

4.  Spread a nice layer of hummus on the wrap.

5.  Top with roasted eggplant slices, greens, artichokes and peppers.

6.  Drizzle with a little olive oil.

7.  Finish with a little chopped parsley and a sprinkle of Aleppo pepper.

8.  Roll it or fold it - however you'd like to enjoy it!

9.  Visit the blog

Cooks' note:

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