Turkish · Lunch
Spiced Eggplant Wrap
Grilled eggplant wrap built on charred eggplant slices spiced with cumin and sumac, folded into warm flatbread with garlicky yogurt, tomato, red onion and parsley. A Turkish street-food take on patlıcan, served with lemon juice drizzled over the filling.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
352Calories
10.1gProtein
16.7gFat
43.2gCarbs
7.4gSugar
8.2gFiber
863mgSodium
7mgChol
3gSat Fat
680mgPotassium
145mgCalcium
2.8mgIron
0.1mcgVitamin B12
15mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
gluten-free-adaptable
mediterranean
thirty-min-meals
hidden-gems
vegetarian
Instructions
1
Prep
Slice eggplant into 1/2-inch rounds, toss with olive oil, cumin, sumac, chili powder and salt. Let sit 10 minutes to release excess moisture.
2
Char
Grill eggplant rounds on medium-high heat 4-5 minutes per side until deep char lines form and flesh is fork-tender.
3
Build
Mix minced garlic and a pinch of salt into yogurt. Warm tortilla in a dry skillet over medium heat 20 seconds per side until lightly speckled. Spread garlic yogurt on tortilla, layer charred eggplant, tomato, red onion, parsley and arugula down center, drizzle lemon juice over filling.
4
Plate
Fold tortilla sides in and roll tightly, tucking as you go. Slice diagonally in half and place cut sides up.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz310g eggplant
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp sumac
- 1/2 tsp1/2 tsp chili-powder
- 1/2 tsp1/2 tsp salt
- 2 clove2 clove garlic
- 6 tbsp90g plain yogurt
- 22 flour tortilla (large, 10-inch, about 60g)
- 4 oz114g tomato
- 4 tbsp40g red onion
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp lemon-juice
- 22 small handful arugula
