Best 2 Roasted Eggplant Zucchini And Chickpea Wraps Recipes
In this culinary adventure, we embark on a delectable journey with our Roasted Eggplant, Zucchini, and Chickpea Wraps, a symphony of flavors and textures that will tantalize your taste buds. These wraps are not just a meal; they're an experience, a delightful fusion of Mediterranean and Middle Eastern influences.
The roasted eggplant, with its smoky and slightly bitter notes, pairs perfectly with the tender zucchini, adding a touch of sweetness. Chickpeas, a nutritional powerhouse, provide a hearty texture and a boost of protein, while the creamy tahini sauce adds a nutty and tangy flavor that ties all the elements together. Wrapped in a soft and pliable tortilla, these wraps are a portable feast, perfect for a quick and satisfying lunch, a light dinner, or even as a party appetizer.
Accompanying this main recipe, we also present a versatile Roasted Eggplant and Zucchini Dip, a delectable spread that can be enjoyed with pita chips, crackers, or as a sandwich filling. And for those who prefer a lighter option, our Zucchini and Chickpea Salad, with its refreshing lemon-tahini dressing, is a delightful choice.
With step-by-step instructions and a treasure trove of culinary tips, this article will guide you effortlessly through the preparation of these delectable dishes. So, gather your ingredients, embrace your inner chef, and let's embark on this culinary adventure together.
ROASTED EGGPLANT, ZUCCHINI, AND CHICKPEA WRAPS
The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.
- Lightly coat a large rimmed baking sheet with cooking spray. Toss eggplant, zucchini, onion, and remaining 2 teaspoons each thyme and oregano in a large bowl. Spread in a single layer on prepared baking sheet. Drizzle with remaining 2 tablespoons oil. Roast, tossing occasionally, until golden, 30 to 35 minutes. Let cool slightly.
- Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.
Nutrition Facts : Calories 305 g, Cholesterol 47 g, Fat 15 g, Fiber 2 g, Protein 13 g, Sodium 502 g
GRILLED EGGPLANT CHICKPEA WRAPS
The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill or grill pan over medium-high heat.
- Grate the garlic into a medium bowl and pour the lemon juice over. Let stand about 2 minutes. Whisk in the yogurt, 2 tablespoons water and 1/2 teaspoon salt.
- Put the chickpeas in a large bowl. Stir in 1/4 cup of the yogurt sauce and set aside.
- Brush the eggplant slices generously with olive oil on one side and season with salt. Grill oiled-side down until charred, rotating once to char more of the surface, 2 minutes total. Brush oil on the top, sprinkle with salt, flip, and grill until charred and very tender, another 1 to 2 minutes. Transfer the eggplant to a cutting board, chop roughly, and then stir gently into the chickpea mixture. Taste the mixture and season with salt, if needed.
- To make the wraps, spread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of the oregano. Form about 1 scant cup of the chickpea mixture into a log across the wrap about 3 inches from the bottom, leaving a 1-inch border on each side. Top with some chopped tomatoes and a little salt, then add some cucumber and lettuce. Fold the sides of the wrap over the ends of the chickpea mixture, then roll up tightly from the bottom. Repeat for the remaining tortillas and filling. Cut each in half on the bias, and serve.
Tips:
- Choose fresh and firm vegetables: Eggplant, zucchini, and chickpeas should be firm and free of blemishes. Look for eggplants that are deep purple and heavy for their size, zucchinis that are firm and smooth, and chickpeas that are plump and wrinkle-free.
- Roast the vegetables properly: Roasting brings out the natural sweetness and flavor of the vegetables. Make sure to toss them with plenty of olive oil and season them well with salt and pepper before roasting. Roast them at a high temperature (400°F or 200°C) until they are tender and slightly charred.
- Use a good quality tahini: Tahini is a key ingredient in the dressing. Look for a brand that is made from 100% sesame seeds and has a smooth and creamy texture.
- Make the wraps ahead of time: The wraps can be made ahead of time and stored in the refrigerator for up to 3 days. This makes them a great option for a quick and easy lunch or dinner.
Conclusion:
These roasted eggplant, zucchini, and chickpea wraps are a delicious and healthy vegetarian meal. They are packed with flavor and nutrients, and they are easy to make. The wraps are perfect for a quick and easy lunch or dinner, and they can also be served as an appetizer or snack.
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