Roasted Eggplant Vegetable Hummus Wraps
1 medium eggplant, sliced lengthwise into ¼" slices (a mandoline is helpful - I use this one)
2 flatbread, tortilla or wrap of choice
1 tub Roots organic hummus (I used roasted red pepper)
2 handfuls of mixed greens of choice
½ cup marinated artichokes, chopped
2 Tbs sweety peppers or other small marinated peppers
1 clove garlic, minced
2 Tbs chopped parsley, to top
salt and Aleppo pepper
On a rimmed baking sheet lined with parchment, place the eggplant slices in a single layer.
Brush both sides with olive oil, spread minced garlic across tops and sprinkle with salt and pepper. Roast at 400F for about 10-12 min.
Warm your flatbread, tortilla or wrap over medium heat, flipping once, to give it a little color on each side.
Spread a nice layer of hummus on the wrap.
Top with roasted eggplant slices, greens, artichokes and peppers.
Drizzle with a little olive oil.
Finish with a little chopped parsley and a sprinkle of Aleppo pepper.
Roll it or fold it - however you'd like to enjoy it!