Eggplant Wrap with Tomato Sauce
Ingredients
- For the Eggplant Filling:
- 2 medium eggplants, sliced lengthwise
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- For the Tomato Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 1 tbsp tomato paste
- 1/2 tsp sugar
- Salt and black pepper to taste
- Fresh basil or parsley, chopped
- For Assembling the Wraps:
- 4 large flatbreads or tortillas
- Fresh lettuce or arugula, optional
- Grated cheese or yogurt sauce, optional
Instructions
- Cook the Eggplant : Brush eggplant slices with olive oil and season with salt, pepper, oregano, and paprika. Roast in a preheated oven at 200°C (400°F) for 20–25 minutes, turning once, until tender and golden. Alternatively, pan-sear until soft.
- Prepare the Tomato Sauce : Heat olive oil in a saucepan. Sauté onion until soft, add garlic, then stir in crushed tomatoes, tomato paste, sugar, salt, and pepper. Simmer for 10–12 minutes until thickened.
- Assemble the Wraps : Warm the flatbreads, layer eggplant slices, spoon over tomato sauce, and add optional toppings before rolling.