Wrapped Vegetables

Wrapped Vegetables

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.
Print
SPONSORED:
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
4 servings

Ingredients
Olive oil cooking spray
4 slices eggplant, about 1/2 inch thick
1 clove garlic, minced
4 oz. fresh spinach, stemmed and washed, or frozen spinach
Sea salt to taste
Freshly ground black pepper to taste
2 large flatbreads
2 red lettuce leaves
2 oz. smoked tofu, sliced
1 small roasted red pepper, sliced
1 plum tomato, sliced lengthwise
Herb Mustard:
1/4 cup (2 oz) Dijon mustard
1 tsp. minced shallots
1 tsp. chopped fresh rosemary, thyme or basil
1/2 tsp. cracked black pepper

Methods/steps
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 sauté 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.

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.