Roasted Eggplant Vegetable Hummus Wraps
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Vegetable Hummus Wraps. Roasted eggplant, hummus, greens, peppers and artichoke. Lunch perfection!
ingredients
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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
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
preparation
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 http://oatandsesame.com/2016/04/vegetable-hummus-wraps/
Cooks' note:
www.oatandsesame.com
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