Loaded Eggplant Wraps

Amarante

Thu, Nov 03 2022, 12:44 pm

This is essentially just a fried eggplant sandwich but the combination of ingredients for the sauce elevated it

Not sure why it is called a wrap since it is made with pita but it could also be made into a real "wrap" using a tortilla.

I modifed the recipe a bit by coating the eggplant with panko crumbs

LOADED EGGPLANT WRAPS

Excerpt From: Farrah Jalanbo - The Quick & Easy Spiced Nice Cookbook

These crispy eggplant sandwiches are filled with flavor and fresh, crisp veggies. It is easily my favorite sandwich. When even your meat-loving husband says he doesn’t miss the meat and can eat this all the time, you know it’s a pretty big win. If you’re not a fan of eggplant, try this same sandwich using cauliflower or potatoes—the flavors are amazing!

Yield: 5 servings

2 cups (480 ml) plain yogurt
1 tbsp (15 ml) lemon juice
½ tsp salt
1 tsp pomegranate molasses
1 tbsp (8 g) crushed garlic
1 tsp tahini
2 large eggplants
Salt, to taste
¼ tsp black pepper
Vegetable oil, for frying
5 pieces pita bread

For Serving

Mint leaves
Thinly sliced tomato
Thinly sliced pickles
Thinly sliced lemon
Thinly sliced red onion
Pickled turnips
Thinly sliced radishes
Sumac, to taste
Hot sauce (optional)

1. In a medium bowl, mix together the yogurt, lemon juice, salt, pomegranate molasses, crushed garlic and tahini. Set aside.

2. Peel the eggplant skin into strips. Slice the eggplant, lengthwise into thin, ¼-inch (6-mm) strips. Season both sides of the eggplant with salt and pepper.

3. Heat 1 inch (2.5 cm) of the vegetable oil in a frying pan. Place the long, sliced eggplant pieces in the oil and fry until crispy and golden on both sides, about 1 to 2 minutes per side. Remove the eggplant and place it on a cooling rack so that it remains crispy.

4. Assemble the wrap by spreading the yogurt sauce onto the pita bread and layer on the eggplant, mint, tomato, pickles, lemon slices, onion, turnips, and radishes, and then top with a dash of sumac and hot sauce (if using).