Eggplant Recipes — Eggplant Wrap

Eggplant Recipes -- Pictures of Diagonal-Cut Eggplant Wraps with Fresh Tahini Spread 

[donotprint]Eggplant Recipes — Eggplant Wraps

The filling for this Eggplant Wrap recipe is the same filling that I use in an Eggplant Wonton Appetizer and a Lemony Eggplant Wonton Soup.

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)

Tahini Spread:

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.

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