Chickpea and Grilled Eggplant Wraps

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 395, total fat 17 G., saturated fats 4 G., proteins 15 G., carbohydrates 50 G., fiber 14 G., cholesterol 7 mg, sodium 1014 mg, sugar 13 G.

Chickpeas and grilled eggplant are popular ingredients in Middle Eastern cuisine. When paired with a garlicky yogurt sauce, they make a delicious wrap filling. Be sure to grill the eggplant thoroughly (preferably over charcoal) and use ripe, juicy summer tomatoes for maximum flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 small clove of garlic
2 tsp freshly squeezed lemon juice
3/4 cup Greek yogurt
1 can (430 g) canned chickpeas, rinsed and drained
1 medium eggplant, sliced into 2cm thick rounds (about 400g)
3 tbsp. l. olive oil
4 soft tortillas, 25 cm in diameter.
4 tsp dried oregano
1 ripe medium tomato, diced (about 220 g)
2 small cucumbers, cut lengthwise into 4 pieces and slice thinly (about 100 g)
Half a small heart of romaine lettuce, thinly sliced (about 1 cup)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chickpeas, tomatoes, eggplants, romaine lettuce, tortilla, oregano

Cooking the dish according to the recipe:

Preheat a grill or grill pan over medium heat.
Grate the garlic into a medium bowl and add lemon juice. Let sit for about 2 minutes. Stir in the yogurt, 2 tablespoons of water, and 0.5 teaspoon of salt.

Place the chickpeas in a large bowl. Add 1/4 cup of the yogurt sauce and set aside.
Generously brush the eggplant slices with olive oil on one side and sprinkle with salt. Grill, oiled side down, until browned, turning once to brown more of the surface, 2 minutes total. Brush the tops with olive oil, sprinkle with salt, flip, and grill until very tender, another 1 to 2 minutes. Transfer the eggplants to a cutting board, roughly chop, and then gently toss with the chickpea mixture. Taste and season with salt and pepper if needed.
To make wrapsSpread 2 tablespoons of the yogurt sauce on one of the tortillas. Sprinkle with 1 teaspoon of oregano. Spoon about 1 cup of the chickpea mixture across the tortilla, about 3 inches from the bottom, leaving about an inch on the sides. Top with sliced tomatoes and a little salt, then add some cucumbers and lettuce. Fold the edges of the tortilla over the chickpeas, then roll them up tightly, starting at the bottom edge. Repeat with the remaining tortillas and filling. Cut each wrap in half diagonally and serve.

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