Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.7
Middle Eastern Eggplant Wrap
NUTRITION · PER SERVING40M COOK
CAL 43%·PRO 42%
CARBS 107G50% OF CAL
15G FIBER13G SUGAR79G OTHER
FAT 42G45% OF CAL
6G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted eggplant wrapped in tortillas with a fresh kale and herb slaw and creamy tahini sauce. A satisfying vegetarian wrap with bright, fresh flavors.
mainmiddle eastern🍪 sheet pan🔥 oven♨️ grillgluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 2- 1 small eggplant ( 1 pound)
- olive oil, salt and pepper
- 6-7 lacinato ( or tuscan) kale leaves – 2 cups shredded ( packed)
- 1 bunch italian parsley
- handful mint leaves
- ¼ cup finely diced onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt
- optional additions- sliced tomato, radishes, cucumber, feta, yogurt
- ———
- 2 tablespoons tahini paste
- 3 tablespoons hot tap water
- 1 tablespoon lemon juice
- ⅛ tablespoon salt
- 1 minced garlic clove
- 2- 4 wraps or tortillas ( feel free to use gluten free) 8-10 inch
At a glance
PER SERVING · TIME 40M
CAL 43%·PRO 42%
CARBS 107G50% OF CAL
15G FIBER13G SUGAR79G OTHER
FAT 42G45% OF CAL
6G SAT36G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 2181mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1495mg
- Calcium
- 527mg
- Iron
- 14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.