Best Grilled Eggplant Chickpea Wraps Recipes

GRILLED EGGPLANT WRAPS

Grilled Eggplant Wraps image

This was the featured recipe in an email today from the www.lifescript.com website. My daughter loves eggplant!

Provided by senseicheryl

Categories Lunch/Snacks

Time 20m

Yield 4 wraps, 4 serving(s)

Number Of Ingredients 10

Ingredients

4 teaspoons olive oil
1 garlic clove, finely chopped
1 1/2 teaspoons fresh basil, chopped
salt
fresh ground black pepper, to taste
2 small eggplants
1/2 cup low-fat cream cheese, whipped or 1/2 cup goat cheese
4 flour tortillas, sliced in half, lengthwise
2/3 cup spinach or 2/3 cup arugula
4 slices tomatoes

Steps:

For the grilled eggplant: Preheat the grill.
Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
Slice the eggplants lengthwise into 1/2" slices. Brush the slices on both sides with the olive oil mixture.
Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.
Cut the wraps on the diagonal and serve.

Nutrition Facts : Calories 278.8, Fat 14.1, SaturatedFat 5.5, Cholesterol 21.6, Sodium 314.6, Carbohydrate 33.1, Fiber 10.6, Sugar 7.6, Protein 8.4

SMASHED CHICKPEA AND EGGPLANT PRESSED SANDWICH

Smashed Chickpea and Eggplant Pressed Sandwich image

This veg-forward sandwich feeds a crowd and packs many of the flavors of your favorite Middle Eastern mezze platter between slices of ciabatta.

Provided by Food Network Kitchen

Categories main-dish

Time 4h45m

Yield 8 servings

Number Of Ingredients 12

Ingredients

1 large eggplant (1 1/4 pounds), sliced into 1/2-inch thick rounds
Kosher salt and freshly ground black pepper
1/4 cup plus 3 tablespoons extra-virgin olive oil
One 14.5-ounce can chickpeas, rinsed and drained
Zest and juice of 1/2 lemon
1/2 small red onion, finely chopped (about 1/4 cup)
2 tablespoons roughly chopped fresh mint
1 large ciabatta loaf, about 12 inches long
1/2 cup prepared hummus
1/2 English cucumber, cut into 1/4-inch pieces
1/3 cup sliced pepperoncini, drained and blotted dry
2 medium carrots, grated or shredded (about 3/4 cup)

Steps:

Arrange an oven rack in the middle position and preheat the oven to 475 degrees F. Preheat a baking sheet in the oven for 10 minutes. Toss the eggplant rounds evenly with 3/4 teaspoon salt and a few grinds of pepper in a large bowl; add 1/4 cup olive oil and toss again, making sure the eggplant soaks up all the oil. Remove the hot baking sheet and drizzle with 1 tablespoon olive oil; lay out the eggplant slices in one layer. Roast until soft and golden to dark brown on the underside, about 20 minutes. Let cool. Blot dry by pressing lightly with a paper towel.
Meanwhile, put the chickpeas in a medium bowl. Mash with a fork or a potato masher until coarsely mashed with lots of large pieces. Add the lemon zest and juice, red onion, mint, 1/2 teaspoon salt, a few grinds of pepper and the remaining 2 tablespoons olive oil and mix to combine.
Assemble the sandwich by slicing the ciabatta loaf in half horizontally and lay the two halves cut-side up. Pull out some of the bread from both halves (save for another use), leaving a 1/2-inch border. Spread the hummus on both the bottom and top halves of the bread. On the bottom half, continue layering with half the chickpea mixture, the eggplant, and then the remaining chickpea mixture. Top with the cucumber, pepperoncini, shredded carrot, and the top half of the bread. Wrap tightly in parchment, wax paper or plastic wrap and tie with twine if necessary. Press 3 hours with a brick (see Cook's Note) or cast-iron skillet on top to flatten the sandwich, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature.