[donotprint]Eggplant Recipes — Eggplant Wraps
Eggplant Wraps [/donotprint]
Serves: makes 2 wraps
1 cup eggplant, peeled or not, and then diced
1/2 cup red bell pepper, finely diced
4 green onions, finely chopped
2 Tbs. minced cilantro
2 tsp. sesame seeds, toasted
1 tsp. sesame oil
1/4 tsp. sea salt
1/8 tsp. ground pepper
1 cup Chinese cabbage, very thinly sliced
2 wraps/tortillas of your choice (I love tomato basil wraps with this recipe, which you can usually find in natural food stores)
½ cup Tahini (sesame seed paste) **Tahini separates in the jar, so make sure you stir it well before measuring.
2 cloves garlic, crushed
3 Tbs. lemon juice
2 Tbs. sesame oil
1 tsp. fresh parsley, or ¼ tsp. dried parsley
½ tsp. sea salt
Whisk all ingredients in a medium to large size bowl. Serve immediately or refrigerate.
Steam eggplant and red pepper until tender, about 8-10 minutes. Transfer to a large bowl and coarsely mash with a fork. Stir in remaining ingredients. Spread the center of each wrap with a heaping teaspoon of Tahini Spread. Divide the eggplant filling and the cabbage between the the two wraps and then fold like a burrito.