Grilled Eggplant Wraps with Lemon Parsley Chickpea Mash and Spicy Tahini

Ingredients

• •2 medium eggplants, sliced lengthwise into 1/4-inch thick strips
• •1 tablespoon olive oil
• •1 cup canned chickpeas, rinsed and drained
• •2 tablespoons fresh parsley, chopped
• •1 tablespoon lemon juice
• •1/2 teaspoon ground cumin
• •1/2 teaspoon paprika
• •1/4 teaspoon salt
• •2 tablespoons tahini
• •1 teaspoon sriracha or hot sauce (adjust to taste)
• •2 tablespoons water (for tahini sauce)
• •4 whole grain or large tortilla wraps
• •1/2 cup shredded lettuce
• •1/2 cup diced tomatoes

Instructions

1. 1

   Preheat your grill or grill pan to medium-high heat.

2. 2

   Brush the eggplant slices lightly with olive oil on both sides and grill them for 3-4 minutes per side until tender and slightly charred. Set them aside to cool slightly.

3. 3

   In a medium bowl, mash the chickpeas with a fork until slightly chunky. Stir in the parsley, lemon juice, ground cumin, paprika, and salt until well combined. Adjust seasoning to taste.

4. 4

   In a small bowl, whisk together the tahini, sriracha, and water until smooth. Add more water if needed to reach your desired consistency.

5. 5

   Lay a tortilla wrap flat and place 2-3 grilled eggplant slices in the center. Spread a generous spoonful of the chickpea mash over the eggplant.

6. 6

   Top with shredded lettuce, diced tomatoes, and drizzle with the spicy tahini sauce.

7. 7

   Fold in the sides of the tortilla and roll it up tightly to form a wrap. Repeat with the remaining ingredients.

8. 8

   Serve the wraps immediately, or slice them in half and enjoy as a light lunch or dinner.