Best Grilled Eggplant Chickpea Wraps Recipes

SMASHED CHICKPEA AND EGGPLANT PRESSED SANDWICH

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.

PORTOBELLO-CHICKPEA WRAPS

Steps:

• Preheat the oven to 425 degrees F. Toss the mushrooms, onion, half of the tomatoes, 1 tablespoon olive oil, the rosemary, 1/2 teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
• Meanwhile, combine half of the chickpeas in a medium bowl with 1 tablespoon each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on the lavash and top with the muenster and parmesan.
• Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet; bake until toasted and the cheese melts, 5 minutes.
• Whisk the remaining 1 1/2 tablespoons olive oil and 1 tablespoon balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.

EGGPLANT WRAPS

Steps:

• Heat oven to 350 degrees. In a small bowl, combine oil and dried herbs. Lightly brush each eggplant slice on both sides with herbed oil.
• Place a large skillet over medium-high heat. When pan is hot, arrange as many pieces of eggplant in a single layer as will fit. Fry each side until golden brown and softened, about 3 minutes per side. Transfer cooked eggplant to a plate, and repeat with remaining slices.
• Rinse spinach in cold water, and place the wet leaves in a dry medium saucepan. Cover and cook over medium heat until just wilted, about 3 minutes. Drain well.
• Assemble wraps by taking a slice of eggplant and placing a heaping tablespoon of spinach on one side. Top spinach with a sun-dried tomato half, a few toasted pine nuts and a slice of Cheddar. Fold the eggplant in half so that filling is completely covered. Place on a large nonstick baking sheet. Repeat to make 16 wraps, placed side by side. Season with salt and pepper to taste. Bake until cheese has melted, about 15 minutes. Serve hot.

ROASTED EGGPLANT, ZUCCHINI, AND CHICKPEA WRAPS

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.

GRILLED EGGPLANT WRAPS

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.