Ingredients
- 4 1,2 cm thick slices red onion
- 1 red bell pepper, seeded and quartered
- 340 gr. eggplant cut into 1,2 cm thick slices
- 2 tablespoons olive oil divided
- 1/4 cup chopped fresh flat-leaf parsley
- 1/8 teaspoon kosher salt
- 226 grams container plain hummus
- 4 whole-grain El Sabor Wraps
- 1/2 cup crumbled feta cheese
- Sider Avocado-Butter Lettuce Salad
Method
- Heat a large grill pan over medium-high heat.
- Brush onion, bell pepper, and eggplant with 1 tablespoon oil.
- Add onion and bell pepper to pan and cook for 3′ on each side or until grill marks appear.
- Remove from pan.
- Add eggplant to pan and cook for 3′ on each side or until grill marks appear.
- Remove from pan.
- Coarsely chop vegetables.
- Combine vegetables, remaining 1 tablespoon oil, parsley, and salt.
- Toss to combine.
- Spread 1/4 cup hummus over each flatbread, leaving a 1,2 cm border around edges.
- Divide vegetables over each flatbread.
- Top each serving with 2 tablespoons cheese.
- Roll up wraps, and cut diagonally in half.