Middle Eastern · Lunch
Eggplant and Yogurt Wrap
Roasted eggplant, mashed and folded with garlic yogurt, into a warmed pita alongside cucumber, tomato, and fresh herbs. The eggplant is charred first for a smoky base, then finished with lemon, sumac, and a drizzle of olive oil for a tangy, cooling wrap eaten as a light lunch.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
430Calories
14.2gProtein
21.8gFat
47.5gCarbs
9.8gSugar
8.9gFiber
880mgSodium
8mgChol
4.6gSat Fat
820mgPotassium
150mgCalcium
2.6mgIron
0.2mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
low-cholesterol
high-fiber
mediterranean
hidden-gems
vegetarian
Instructions
1
Prep
Slice the eggplant into 1/2-inch rounds, lay on a baking sheet, sprinkle with salt to draw out moisture.
2
Roast
Brush eggplant with half the olive oil and roast at 425°F (220°C) for 18–20 minutes, flipping once, until soft and deeply browned.
3
Fold
Roughly chop the roasted eggplant and fold it through a bowl of whisked yogurt, garlic, lemon juice, sumac, and black pepper until coated with texture.
4
Plate
Warm the pita in a dry skillet over medium heat, fill with the eggplant-yogurt mixture, cucumber, tomato, and parsley, fold, drizzle with remaining olive oil.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g eggplant
- 22 pita (about 60g)
- 1/2 cup120g plain yogurt
- 22 small garlic clove
- 2 tsp2 tsp lemon juice
- 2 tbsp28g olive oil
- 1 tsp1 tsp sumac
- 4 tbsp4 tbsp cucumber
- 4 tbsp4 tbsp tomato
- 2 tbsp2 tbsp fresh parsley
- a pinch of salt
- a pinch of black pepper
