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Egyptian Vegetable Rollers


1 tablespoon olive oil
1 small Japanese eggplant, cut into small cubes
Salt to taste
Pepper to taste
2 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
1 cup packed fresh spinach leaves
cup chopped tomatoes
1 teaspoon fresh lemon juice
1 cup hummus
2 (10-inch) flour tortillas


Makes: 2


Heat the olive oil in a large nonstick skillet over high heat. Season the eggplant with salt and pepper. Sear the eggplant in the hot oil until brown, stirring frequently. Remove from the heat. Toss the eggplant with 2 teaspoons lemon juice and the vinegar.

Combine the spinach and tomatoes in a bowl. Season with salt and pepper to taste and 1 teaspoon lemon juice. Add the eggplant and mix well.

Spread the hummus over the tortillas, leaving a 1-inch border. Spoon equal amounts of the eggplant mixture onto the prepared tortillas. Roll to enclose the filling, tucking in the ends.

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