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Roasted Eggplant, Zucchini, and Chickpea Wraps

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Recipe photo courtesy of Yunhee Kim

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.

Source: Martha Stewart Living, May 2006
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How would you rate this recipe?
37
  • 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!!
    Reply
  • 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!
    Reply
  • MangiaQuesto
    11 SEP, 2011
    Totally simple and delicious. These were surprisingly filling. Will make again!
    Reply
  • sarahmhughes87
    18 AUG, 2011
    Absolutely delicious! 5 stars.
    Reply
  • 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!
    Reply
  • 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.
    Reply

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