EACH BITE OF this flavorful wrap is loaded with flavors. The roasted garlic adds depth to the Middle Eastern-style eggplant spread, while the cilantro-laced tomato relish adds fruity, floral flavor notes. This makes a great casual supper, accompanied by roasted potatoes.
SERVES 4 TO 6
INGREDIENTS
EGGPLANT SPREAD:
- 1 large eggplant (1¾ to 2 pounds)
- ¼ cup lightly packed fresh flat-leaf parsley leaves
- 2 heads Roasted Garlic ([>]) or 2 tablespoons Garlic Puree ([>])
- 3 tablespoons freshly squeezed lemon juice, or more to taste
- 2 tablespoons tahini (sesame paste)
- 1 teaspoon salt, or more to taste
- Freshly ground black pepper
TOMATO-CILANTRO RELISH:
- 1 large ripe tomato, finely chopped
- ¼ cup finely chopped Vidalia or other sweet onion
- ¼ cup chopped fresh cilantro leaves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- Salt and freshly ground black pepper
ASSEMBLY:
- 4 to 6 pieces lavash or other flatbread
- 4 to 6 romaine lettuce leaves
INSTRUCTIONS
- Preheat the oven to 400°F.
- To make the spread, prick the eggplant with a fork in several places on all sides. Place on a baking sheet and roast for 40 to 60 minutes, until the eggplant is completely soft and collapsed, turning occasionally.
- Place the eggplant in a colander, slice open with a knife, and let drain and cool for about 30 minutes.
- In a food processor, finely chop the parsley. Remove the eggplant flesh from the skin and add the flesh to the food processor. Squeeze the roasted garlic from the skins and add to the food processor (or just add the puree), along with the lemon juice, tahini, salt, and pepper to taste. Process until fairly smooth. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice as needed.
- Cover and let stand for at least 30 minutes to allow the flavors to blend.
- Meanwhile, make the relish. In a medium-size bowl, combine the tomato, onion, cilantro, oil, vinegar, and salt and pepper to taste. Set aside to allow the flavors to blend.
- To assemble the roll-ups, spread one-quarter of the eggplant spread on each piece of lavash. Spoon a few tablespoons of the tomato mixture on the eggplant. Add a lettuce leaf and roll up to enclose the filling. Repeat with the remaining ingredients.
- Serve at once.
