What We Send
What You'll Require
- 1 x Roasting Pan
- 1 x Mixing Bowls
- 1 x Serving plate
- 1 x Colander
Pre heat oven to 200 degree Celcius.
Wash, drain and pat dry the diced eggplants, capsicum.
Season the dry eggplant capsicum, diced onion and crushed garlic with salt, smoked paprika and Lebanese spice mix.
Wash and drain diced salad veggies and salad leaves in a colander.
Wash and cut in half cherry tomatoes.
Wash and roughly cut the mint leaves.
Crumble the Feta.
Break the preserved lemon into small pieces.
Cooking Eggplant for the Wrap
Combine the eggplant, peppers, onion and garlic in a mixing bowl, and toss with the olive oil, salt and pepper.
Place on a roasting tray and place in the preheated oven.
Roast the eggplant mixture in the oven for about 15 to 20 minutes, until everything is cooked.
Let it cool a bit. Add Lebanese spice mix to the eggplant, check seasoning. Drizzle lemon juice (optional).
Making the Salad
In a salad bowl add the salad leaves, salad veggies, and cherry tomatoes, drizzle olive oil, lemon juice, season with salt and crushed pepper.
Mix well and set aside.
Assembling Lebanese wrap
Lay the wrap on a chopping board. You can warm it lightly in a pan, if desired.
Spread the Tahini on the wrap
Place cooked eggplant mix on the wrap, just off the centre. Add crumbled feta, preserved lemon, mint.
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.
Tip: you can add raw red onions if you wish
Repeat steps 1 to 4 to make the second wrap.
On a serving plate place the salad and the wraps.
Serve with Tahini.