Eggplant is just about my favorite vegetable. OK, yes I know that technically it is a fruit but it’s still about my favorite vegetable. We bought a couple at the food store the other day and I made roasted eggplant tortilla wraps for dinner. They were so good. Plus they are eminently adaptable to your personal taste.
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Roasted Eggplant Tortilla Wraps
For the Tzatziki Sauce:
- 8 oz Greek Yogurt
- 1 cucumber, peeled and seeded
- 1 tsp salt
- 1 clove garlic, finely chopped
For the Tortillas
- 2 small eggplants, preferably organic
- olive oil for brushing
- salt and pepper
- mixed lettuces
- 1/2 an avocado, sliced thinly
- flour tortillas 8″
For the Chickpeas
- 1 can of chickpeas (garbanzo beans)
- 1 TBS olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- salt as needed
Make the Tzatziki:
- Grate the cucumber, salt it, and squeeze as much liquid out of it as you can. Then if you have time salt it, let drain and squeeze more liquid out of it.
- Drain the yogurt to get the liquids to run out.
- Mix the garlic into the Greek yogurt and then stir in the cucumber. Let sit in the refrigerator for about half an hour, taste and if salt is needed adjust the taste.
Roast the Eggplant
- Preheat the oven to 350
- Brush two baking sheets with oil
- Slice the eggplant about 1/4″ thick.
- Lightly brush both sides of each eggplant slice with olive oil.
- Bake in the preheated oven for half an hour, turning the slices halfway through, until soft. If they need a little longer keep baking but check every five minutes as they will burn if not attended to.
- Set aside
Roast the Chickpeas
- Drain and rinse the chickpeas. Pat dry.
- Place on a baking sheet and mix with 1 TBS olive oil, 1 tsp paprika and 1 tsp garlic powder.
- Bake in the preheated oven for 15 minutes.
Make the Tortillas:
- Warm the tortillas in the oven for about 5 minutes. The residual heat from cooking the eggplant and chickpeas should do the job.
- Spread about 2 TBS tzatziki on the tortilla, add some lettuce followed by a couple of slices of roasted eggplant, two pieces of sliced avocado and some chickpeas. If desired add onion but I don’t like it so I didn’t serve it.
- Fold up the tortilla and enjoy
How Were the Roasted Eggplant Tortilla Wraps?
Truly yummy! We both love eggplant and the addition of the chickpeas was well, magical. They added a depth of flavor I just wasn’t expecting and I can’t wait to have these again tonight. There was enough for another meal so we will enjoy the leftovers very much.
PrintRoasted Eggplant Tortilla Wraps
Flour tortillas with lettuce, roasted eggplant, spiced chickpeas and avocado with tzatziki sauce
Ingredients
For the Tzatziki Sauce:
- 8 oz Greek Yogurt
- 1 cucumber, peeled and seeded
- 1 tsp salt
- 1 clove garlic, finely chopped
For the Tortillas
- 2 small eggplants, preferably organic
- olive oil for brushing
- salt and pepper
- mixed lettuces
- 1/2 an avocado, sliced thinly
- flour tortillas. 8″
For the Chickpeas
- 1 can of chickpeas
- 1 TBS olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- salt as needed
Instructions
Make the Tzatziki:
- Grate the cucumber, salt it, and squeeze as much liquid out of it as you can. Then if you have time salt it, let drain and squeeze more liquid out of it.
- Mix the garlic into the Greek yogurt and then stir in the cucumber. Let sit in the refrigerator for about half an hour, taste and if salt is needed adjust the taste.
Roast the Eggplant
- Preheat the oven to 350
- Brush two baking sheets with oil
- Slice the eggplant about 1/4″ thick.
- Lightly brush both sides of each eggplant slice with olive oil.
- Bake in the preheated oven for half an hour, turning the slices halfway through, until soft. If they need a little longer keep baking but check every five minutes as they will burn if not attended to.
- Set aside
Roast the Chickpeas
- Drain and rinse the chickpeas. Pat dry.
- Place on a baking sheet and mix with 1 TBS olive oil, 1 tsp paprika and 1 tsp garlic powder.
- Bake in the preheated oven for 15 minutes.
Make the Tortillas:
- Warm the tortillas in the oven for about 5 minutes. The residual heat from cooking the eggplant and chickpeas should do the job.
- Spread about 2 TBS tzatziki on the tortilla, add some lettuce followed by a couple of slices of roasted eggplant, two pieces of sliced avocado and some chickpeas. If desired add onion but I don’t like it so I didn’t serve it.
- Fold up the tortilla and enjoy
Notes
These are delicious and MESSY so be sure to serve with lots of napkins.
