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A light but filling wrap with mashed lentils and eggplant seasoned with za'atar, cumin, olive oil, and garlic, in a warm wrap with zucchini, tomatoes, caramelized onions, and arugula.
Ingredients
Directions
Nutrition
1.5 lb (750 g) whole red lentils, cooked
1.5 lb (750 g) eggplant, flame charred tender, peeled and diced
2 Tbsp (30 mL) za’atar
2 tsp (10 mL) cumin
2 Tbsp (45 mL) extra virgin olive oil
1 Tbsp (15 mL) garlic, minced
2 cups (500 mL) zucchini, sliced thinly lengthwise
2 Tbsp (30 mL) canola oil
3 Tbsp (45 mL) dried oregano
2 tsp (10 mL) paprika
10 each extra-large whole wheat tortilla
2 cups (500 mL) beefsteak tomatoes, sliced
2 cups (500 mL) yellow onions, sliced and caramelized
2 cups (500 mL) baby arugula
2 ½ cups (625 mL) feta cheese, crumbles
