Eggplant and Hummus Wrap

Name: Eggplant and Hummus Wrap
Ingredients: 1 large eggplant (1 1/2 lb.), cut into 13-inch thick rounds; 2 Tbs. olive oil; 4 large whole-wheat pitas; 1 cup prepared hummus; 3 cups chopped lettuce

5 ingredients

10 steps

Ingredients

1 large eggplant (1 1/2 lb.), cut into 13-inch thick rounds
2 Tbs. olive oil
4 large whole-wheat pitas
1 cup prepared hummus
3 cups chopped lettuce

Directions

1

Preheat oven to 425F.
2

Brush eggplant slices on both sides with oil and arange in single layer on baking sheet.
3

Bake 15 minutes, turning slices over halfway through, so they brown on both sides.
4

Split each pita in half, forming 8 rounds.
5

Spread hummus on each pita round, leaving 1-inch border around the edges.
6

Divide eggplant among pitas; top with lettuce.
7

Roll sandwich tightly, but not so tight that filling spills out.
8

Wrap each roll in waxed paper, twisting ends to hold together.
9

(Can be made 4 hours ahead and refrigerated.)
10

Just before eating, cut wraps in half diagonally with serrated knife and serve still in waxed paper.