Wrapped Vegetables
These great Mediterranean wraps are prepared with smoked tofu, eggplant, spinach, and herb mustard. You can either cook the eggplant on a grill or a broiler.
Ingredients
- 1 Olive oil cooking spray
- 4 slices eggplant, about 1/2 inch thick
- 1 clove garlic, minced
- 4 ounce(s) fresh spinach, stemmed and washed, or frozen spinach
- 1 Sea salt to taste
- 1 Freshly ground black pepper to taste
- 2 large flatbreads
- 2 red lettuce leaves
- 2 ounce(s) smoked tofu, sliced
- 1 small roasted red pepper, sliced
- 1 plum tomato, sliced lengthwise
- 24 teaspoon(s) (2 oz) Dijon mustard; Herb Mustard
- 33/100 tablespoon(s) minced shallots; Herb Mustard
- 1 teaspoon(s) chopped fresh rosemary, thyme or basil; Herb Mustard
- 1/2 teaspoon(s) cracked black pepper; Herb Mustard
Instructions
- In a small bowl, combine all ingredients except for the Herb Mustard.
- Set aside.
- Spray a stovetop grill pan with cooking spray and heat over medium-high heat.
- Spray eggplant slices with cooking spray and grill until tender, about 5 minutes per side and set aside.
- Spray a large saute pan with cooking spray and place over medium heat.
- Add garlic and cook, stirring, until soft, about 2 minutes.
- Add spinach and cook until it wilts, about 2 minutes.
- Season with salt and pepper and let cool slightly.
- Squeeze out excess water.
- Place a flatbread on a work surface and spread with Herb Mustard.
- Lay lettuce leaf on top, followed by half of the eggplant, spinach, tofu, pepper and tomato slices.
- Roll up tightly.
- Repeat with the remaining flatbread and fillings.
- Slice each wrap in half.
Nutrition
Calories: 609.76kcalCarbohydrates: 98.7gProtein: 31.35gFat: 12.94gSaturated Fat: 1.52gSodium: 6937.85mgFiber: 22.24gSugar: 16.46g
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