Lebanese Wrap with Pan Grilled Eggplant, Feta, Mint and preserved lemon filling with Rocket and baby spinach salad with Tahini

Lebanese Wrap with Pan Grilled Eggplant, Feta, Mint and preserved lemon filling with Rocket and baby spinach salad with Tahini

  • Daana Category
  • Quick and easy
Cuisine
Mediterranean
The Lebanese wrap with a smoky eggplant packs in amazing tangy, salty flavours.
Allergens Wheat, Dairy
Time 30 min
From The Garden
Type Vegetarian

Nutritional Values

ENERGY526 kJ
PROTEIN7.8 g
FAT12.1 g
SAT FAT1.6 g
CARB23.9 g
SUGAR0.4 g
SODIUM208 mg

What We Send

2 x Lebanese Wrap bread
Diced Eggplant
Diced Capsicum
Slice Onion
Garlic Pods
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Daana's Pantry Lebanese Spice Mix
Feta
Mint
Preserved Lemon
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Rocket
Baby spinach
Diced Salad Veggies - cucumber, red radish, spanish onion
Cherry tomatoes
Tahini

What You'll Require

Olive Oil 2 to 3 tbsp
Salt
Lemon Juice
Kitchen paper

Utensils

  • 1 x Roasting Pan
  • 1 x Mixing Bowls
  • 1 x Serving plate
  • 1 x Colander

Pre Preparation

1

Pre heat oven to 200 degree Celcius.
 

2

Wash, drain and pat dry the diced eggplants, capsicum.
 

3

Season the dry eggplant capsicum, diced onion and crushed garlic with salt, smoked paprika and Lebanese spice mix.
 

4

Wash and drain diced salad veggies and salad leaves in a colander.
 

5

Wash and cut in half cherry tomatoes.
 

6

Wash and roughly cut the mint leaves.
 

7

Crumble the Feta.
 

8

Break the preserved lemon into small pieces.
 

Cooking

Cooking Eggplant for the Wrap
1

Combine the eggplant, peppers, onion and garlic in a mixing bowl, and toss with the olive oil, salt and pepper. 

2

Place on a roasting tray and place in the preheated oven.
 

3

Roast the eggplant mixture in the oven for about 15 to 20 minutes, until everything is cooked.
 

4

Let it cool a bit. Add Lebanese spice mix to the eggplant, check seasoning. Drizzle lemon juice (optional).
 

Making the Salad
1

In a salad bowl add the salad leaves, salad veggies, and cherry tomatoes, drizzle olive oil, lemon juice, season with salt and crushed pepper.
 

2

Mix well and set aside.

Assembling Lebanese wrap
1

Lay the wrap on a chopping board. You can warm it lightly in a pan, if desired.
 

2

Spread the Tahini on the wrap
 

3

Place cooked eggplant mix on the wrap, just off the centre. Add crumbled feta, preserved lemon, mint.
 

4

Fold and roll tightly like a burrito. You can use a silver foil, baking paper or toothpick to hold the roll if you wish. Cut in half if desired.
 

5

Tip: you can add raw red onions if you wish
 

6

Repeat steps 1 to 4 to make the second wrap.
 

Lebanese Wrap with Pan Grilled Eggplant, Feta, Mint and preserved lemon filling with Rocket and baby spinach salad with Tahini

To Serve

On a serving plate place the salad and the wraps.

Serve with Tahini.
 

THANK YOU