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Middle Eastern Eggplant Wrap

Sylvia Fountaine | Feasting at Home Blog
  • 40 minutes
  • Serves 2 to 4

INGREDIENTS

1

Eggplant ( 1 pound), small

1

Garlic clove

1

bunch Italian parsley

1 handful

Mint, leaves

1/4 cup

Onion

1

Optional additions- sliced tomato

3 tbsp

Lemon juice

2 tbsp

Tahini paste

5/8 tsp

Salt

1

Olive oil

2 tbsp

Olive oil

2

Wraps or tortillas

3 tbsp

Tap water, hot

6

7 lacinato ( or tuscan) kale leaves - 2 cups shredded ( packed)