Roasted Eggplant, Zucchini, and Chickpea Wraps

Photo: 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.


  • 1 tablespoon balsamic vinegar

  • 1 ½ 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)

  • ½ 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.

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