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Roasted Eggplant, Zucchini, and Chickpea Wraps


The vegetable filling for this wrap takes its cues from the classic Provencal stew. Soluble fiber in eggplant and chickpeas may reduce LDL ("bad") cholesterol; lycopene in tomatoes can help protect against cancer.

  • Yield: Makes 4

Photography: Yunhee Kim

Source: Martha Stewart Living, May 2006


  • 1 tablespoon balsamic vinegar
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon coarsely chopped fresh thyme leaves
  • 1 tablespoon coarsely chopped fresh oregano leaves
  • Vegetable oil, 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 cup drained canned chickpeas, rinsed
  • 6 ounces cherry tomatoes (about 11 tomatoes), halved (quartered if large)
  • 1/2 teaspoon coarse salt
  • Freshly ground pepper
  • 4 ounces fresh part-skim mozzarella, thinly sliced
  • 4 whole-wheat lavash pieces or whole-wheat wraps (2 ounces and 8 inches each)


  1. Preheat oven to 400 degrees. Whisk vinegar, lemon juice, 1 tablespoon oil, and 1 teaspoon each thyme and oregano in a small bowl; set vinaigrette aside.

  2. 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.

  3. Transfer vegetable mixture to a large bowl. Add chickpeas, tomatoes, and salt; season with pepper. Drizzle with vinaigrette; toss to coat. Arrange mozzarella in center of lavash pieces or wraps. Top each with 1 1/4 cups vegetable salad. Roll up, and cut in half.

Reviews Add a comment

  • ttujackieo
    13 MAR, 2015
    Great flavor! I didn't use the entire vinaigrette and added spinach to the wrap. I also browned the chickpeas with a little cayenne for a POP! Will absolutely make again!!
  • ibgolden
    25 JAN, 2012
    Very satisfying! I grilled the wraps on my multi-function griddle/grill/Panini press and they come out perfect…slightly toasted and crunchy on the outside, warm and gooey on the inside. I served a completely vegetarian meal at my dinner club and even the meat eaters raved. Two thumbs up!
  • MangiaQuesto
    11 SEP, 2011
    Totally simple and delicious. These were surprisingly filling. Will make again!
  • sarahmhughes87
    18 AUG, 2011
    Absolutely delicious! 5 stars.
  • hischild12
    29 SEP, 2010
    I was actually surprised by how much my whole family (even my 1 year old son) loved these! I added the tomatoes to the other veges to be roasted. Also, I baked the wraps for about 10 minutes in a 400 degree oven which made them just perfect!
  • scrapofnature
    24 MAR, 2008
    Roll up tightly, so that nothing's gonna escape, and grill or toast in some manner. You know, so the lavash gets a little interesting and the cheese gets melty. Then you can cut them in half.