Roasted Eggplant-Garlic Roll-Ups

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Roasted Eggplant-Garlic Roll-Ups

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Eggplant Spread:

1 large eggplant -- (1 3/4 to 2 pounds)

1/4 cup lightly-packed fresh flat-leaf parsley

leaves

2 heads roasted garkic

3 tablespoons freshly squeezed lemon juice -- or more to taste

2 tablespoons tahini (sesame paste)

1 teaspoon salt -- or more to taste

Freshly ground black pepper

Tomato-Cilantro Reliah:

1 large ripe tomato -- finely chopped

1/4 cup finely chopped Vidalia or other sweet

onion

1/4 cup chopped fresh cilantro leaves

2 tablespoons extra virgin olive oil

2 teaspoons red wine vinegar

Salt and freshly ground black pepper

Assembly:

4 pieces lavash of other flatbread -- (4 to 6)

4 romaine lettuce leaves -- (4 to 6)

 

Serves 4 to 6

Each bite of this flavorful wrap is loaded with flavors. The roasted garlic adds

depth to the Middle Eastern-style eggplant spread, while the cilantro-laced

tomato relish adds fruity, floral flavor notes. This makes a great casual

supper, accompanied by roasted potatoes.

 

Preheat the oven to 400F.

 

To make the spread, prick the eggplant with a fork in several places on all

sides. Place on a baking sheet and roast for 40 to 60 minutes, until the

eggplant is completely soft and collapsed, turning occasionally.

 

Place the eggplant in a colander, slice open with a knife, and let drain and

cool for about 30 minutes.

 

In a food processor, finely chop the parsley. Remove the eggplant flesh from the

skin and add the flesh to the food processor. Squeeze the roasted garlic from

the skins and add to the food processor (or just add the puree), along with the

lemon juice, tahini, salt, and pepper to taste. Process until fairly smooth.

Taste and adjust the seasonings, adding more salt, pepper, or lemon juice as

needed.

 

Cover and let stand for at least 30 minutes to allow the flavors to blend.

 

Meanwhile, make the relish. In a medium-size bowl, combine the tomato, onion,

cilantro, oil, vinegar, and salt and pepper to taste. Set aside to allow the

flavors to blend.

 

To assemble the roll-ups, spread one-quarter of the eggplant spread on each

piece of lavash. Spoon a few tablespoons of the tomato mixture on the eggplant.

Add a lettuce leaf and roll up to enclose the filling. Repeat with the remaining

ingredients.

 

Serve at once.

 

Source:

" The Roasted Vegetable "

Copyright:

" 2002 Andrea Chesman "

 

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Per Serving (excluding unknown items): 98 Calories; 7g Fat (60.6% calories from

fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 540mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0