Middle Eastern Eggplant Wrap with a lemony Kale Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! Simple, delicious and easy!!! With a video.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.comThis Middle Eastern Eggplant Wrap is lathered in tahini sauce and cradles warm roasted (or grilled ) eggplant. It’s topped with a mountain of lemony Everyday Kale Slaw with lots of fresh parsley and mint.  Radishes give color and crunch and tomatoes when in season are a nice addition too. Keep it lean and vegan with Everyday Tahini Sauce or  Zhoug, or add crumbly feta cheese or smear of plain Greek yogurt or labneh for extra richness.

Serve this for dinner- a healthy satisfying main,  or make it ahead for tasty lunches during the workweek.

Eggplant Wrap Video

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

Look at all these fresh beautiful veggies!

Think about how energized you will feel after eating all this goodness.

How to make an Eggplant Wrap

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

Roast or Grill the Eggplant

While the eggplant roasts in the oven for 25 minutes, prep the rest of the ingredients. In the warmer summer months, the eggplant can also be grilled. It won’t take long and in the end you’ll have a healthy satisfying meal. One that you can be proud of, because,  not only will it taste good, it will do your body good.

Make the Kale Slaw

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

Stack the Lacinato Kale then thinly slice it to create ribbons.

Chop an entire bunch of Italian parsley ( talk about cleansing!) and a handful of mint. Add red onion and your choice of radishes, cucumber or tomatoes …or all three! Toss with olive oil, lemon juice and salt and pepper and let sit until the eggplant is done.

Make the Tahini Sauce

Whisk together the tahini sauce ingredients in a small bowl and set aside.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

The roasted eggplant will be a lovely golden brown.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

Warm the Wrap

There are lots of whole-grain wraps out there these days as well as gluten-free tortillas and GF wraps, but if you still can’t find what you need, you can forgo the wrap and turn this into a hearty salad.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

Assemble the wrap!

Warm the wrap (in the oven or on the grill) and spread it with tahini sauce.

Add some eggplant ( cutting it in half) .

Add a large mound of the Kale-Parsley Slaw.

Top with tomatoes or feta. Wrap up and enjoy!

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

And here you have it… a simple tasty Middle Eastern Eggplant Wrap!

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

SO easy.

Middle Eastern Eggplant Wrap with a lemony Kale Parsley Mint Slaw with Creamy Tahini Sauce. Keep it vegan or add feta! | www.feastingathome.com

Healthy, delicious Middle Eastern Eggplant Wrap- my new favorite!

I hope you give it a try.

xoxo

Sylvia

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10 Plant Based Clean Eating Recipes like this Grilled Eggplant Wrap with Kale Parsley Slaw and Tahini Sauce | www.feastingathome.com

Middle Eastern Eggplant Wrap

  • Author: Sylvia Fountaine | Feasting at Home Blog
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 2-4 1x
  • Category: Main, wrap, vegan
  • Method: Grilled
  • Cuisine: Middle Eastern
  • Diet: Vegan

Description

A Middle Eastern Eggplant Wrap- with roasted eggplant, shredded a kale, parsley and mint slaw, with radishes, tomatoes, onion and tahini sauce ( or sub baba ganoush!).


Ingredients

Scale
  • 1 small eggplant ( 1 pound)
  • olive oil, salt and pepper

Kale Slaw ( or make the Everyday Kale Slaw and add fresh herbs )

  • 67 lacinato ( or tuscan) kale leaves – 2 cups shredded ( packed)
  • 1 bunch italian parsley
  • handful mint leaves
  • ¼ cup finely diced onion
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon salt
  • optional additions- sliced tomato, radishes, cucumber, feta, yogurt
  • ———

Quick tahini sauce ( or sub store bought, tahini sauce or baba ganoush)

  • 2 tablespoons tahini paste
  • 3 tablespoons hot tap water
  • 1 tablespoon lemon juice
  • ⅛ tablespoon salt
  • 1 minced garlic clove
  • 24 wraps or tortillas ( feel free to use gluten free) 8-10 inch

Instructions

  1. Preheat oven to 425F
  2. Slice eggplant into ¼ inch thick disks.
  3. Brush each side with olive oil and season with salt and pepper. Place on a parchment lined sheet pan and roast the oven for 25-30 minutes, flipping over after 20 minutes. While they are baking, make the slaw filling and sauce.
  4. Thinly slice the kale into thin ribbons, stacking them first then slicing(see photo). Place in a bowl. Finally chop the parsley and mint, thin stems are ok. Add to the bowl along with the onion. Toss with olive oil, lemon juice, salt and pepper. You want this to be quite “juicy”, so if needed add a little more oil and lemon juice in equal portions. You can add radishes and/ or tomatoes here if you want or sprinkle them over top of the wrap.
  5. Whisk together the tahini sauce ingredients in a small bowl.
  6. Lightly warm or toast the tortilla or wrap. Spread the inside with tahini sauce. Top with warm eggplant and a huge mound of the dressed greens. Top with tomatoes, radishes and feta if you like.
  7. This recipe make 2 enormous wraps or 4 smaller ones. Or three medium ones. 🙂
  8. Notes: For even more flavor, grill the eggplant during the warm months. Both the eggplant and the kale slaw can be made ahead and refrigerated.

Nutrition

  • Serving Size: 1 wrap
  • Calories: 328
  • Sugar: 4.2 g
  • Sodium: 417.7 mg
  • Fat: 17 g
  • Saturated Fat: 2.4 g
  • Carbohydrates: 41.7 g
  • Fiber: 8.2 g
  • Protein: 7.6 g
  • Cholesterol: 0 mg

Keywords: vegan wrap, eggplant wrap, middle eastern eggplant wrap,

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. I know I say this with every recipe, but seriously, this is my new NEW Favorite recipe! It is fun to make – I used some extraneous cabbage and bell peppers to augment my slaw – is healthy, and is extraordinarily tasty! I made a double batch and it was as fresh on day five as on day one. As per usual, I only wish I had made a quadruple batch – the hubby just couldn’t get enough of the saucy, eggplant-y, and kale-y goodness.

    Thanks again!

    1. Yes totally, most any salad green or even shredded cabbage will work here!

  2. Really fresh and delicious! I loved how easy this was to pull together for dinner. My store didn’t have any tuscan kale, but I found some beautiful red kale that worked just fine. I also couldn’t get mint, so subbed a little fresh basil instead. I forgot the onion in the slaw, but never missed it. I added just about a teaspoon of maple syrup to the tahini sauce for a touch of sweetness because, why not?! Eggplant is not something I buy often, but I see more in my future thanks to this recipe. 🙂

  3. Me again. I just realized my last comment is under the wrong recipe, oof. My comment is awaiting moderation and I don’t know if I can delete it. The comment was about the Frankie’s / Bombay burrito recipe.

    I haven’t tried this recipe but am looking at it since we are expecting to get eggplant from the garden, as well as a second round of radishes. Looks like we can use some grape tomatoes that we are expecting. We’ve planted kale in the past but not this year. I’ll have to buy that but this way I can try to find the flat leaf kale the recipe uses instead of the curly leaf kale we usually grow. Anyway, look forward to trying this one

    1. Hi Angie, I deleted it for you! Yes, I hope you give this one a try- it is one of my favorites!

  4. Delicious meal. My sister made it for the family and we all loved it. I’m ready for seconds so I’ll be making it next 🙂