Eggplant Wraps

Eggplant Wraps
1 tbsp balsamic vinegar
1 1/2 tsp fresh lemon juice
3 tbsp extra-virgin olive oil
1 tbsp coarsely chopped fresh thyme leaves
1 tbsp coarsely chopped fresh oregano leaves
cooking spray
1 large eggplant, cut into 1-inch cubes
1 medium zucchini, cut into 1-inch cubes
1 small onion, peeled, root end left intact, halved lengthwise, cut into 8 wedges
1 c drained canned chickpeas, rinsed
6 oz cherry tomatoes (about 11 tomatoes), halved (quartered if large)
1/2 tsp coarse salt
Freshly ground pepper
4 oz fresh part-skim mozzarella, thinly sliced

4 whole-wheat whole-wheat wraps (2 oz/8 inches each); whole-wheat pita pockets would also work

Preheat oven to 400 degrees.Whisk vinegar, lemon juice, 1 tablespoon olive 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 a single mozzarella slice in center of  wrap. Top each with 1 1/4 cups vegetable mix. Roll up, and cut in half.


About Anna K Amendolare

Anna, of aka design, is a web designer and digital marketer. She contributes recipes via, manages all of the email marketing for HH, and serves as webmaster for Hometown Harvest. When she is not in front of her computer, she enjoys baking, craft beer, and spinning & cycling to burn off those calories.

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