Baba Ganoush Wrap

🛒 Ingredients

• Eggplant (roasted pulp) 100 g · 25 kcal
• Tahini 15 g · 89 kcal
• Lemon Juice 15 g · 3 kcal
• Garlic, minced 3 g · 4 kcal
• Olive Oil 8 g · 66 kcal
• Fresh Parsley, chopped 3 g · 1 kcal
• Whole Wheat Tortilla 70 g · 198 kcal
• Lettuce Leaves 30 g · 4 kcal
• Tomato, sliced 50 g · 9 kcal
• Cucumber, sliced 50 g · 8 kcal
• Red Onion, thinly sliced 15 g · 6 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Pierce the eggplant several times with a fork, then roast for 30-40 minutes until very soft and collapsed.
2. Once cooled, scoop out the eggplant pulp into a bowl. Mash it with a fork, then stir in tahini, lemon juice, minced garlic, olive oil, and a pinch of salt until well combined and creamy.
3. Lay a whole wheat tortilla flat. Spread a generous layer of baba ganoush over the entire surface, leaving a small border.
4. Arrange fresh lettuce leaves, sliced tomato, cucumber, and red onion over the baba ganoush. Sprinkle with chopped fresh parsley.
5. Carefully fold in the sides of the tortilla, then tightly roll it up from the bottom to create a compact wrap. Serve immediately or wrap tightly for later.