Eggplant Mushroom Wraps
|Vegetables as a work of art? I think so.|
I was mesmerized by the bamboo-esque pattern of these Thai Eggplants. Without a clear idea of how to use these beautiful eggplants, I used the fail safe method of marinating and roasting with the intention of putting them in a wrap. I do this often with different combinations of ingredients for wraps and they make wonderful lunches. It’s a great way to use up produce and protein you have left over from other cooking projects. For this version I threw in some cremini mushrooms I’d been meaning to use, a half block of extra firm tofu I had leftover from another recipe and about a cup of chickpeas left over from my Big Salad earlier this week.
I combined sliced eggplant and mushrooms with pressed, cubed tofu with one of my go-to marinades, let them hang for the 10-15 minutes it took for the oven to get up to 375 degrees and then roasted them on a foil lined baking sheet for about 20 minutes, flipping at the 10 minute mark.
|After baking, sprinkled with nutritional yeast|
Once the veg and tofu were roasted, I mixed in the cup of chickpeas I had. A dose of the mixture went onto a wheat wrap with romaine lettuce (CSA), chopped tomato (CSA) and some lemon tahini dressing.
|My wrap, before wrapping|
|These made for a delectable and filling lunch|
Wraps like this are great because they are so versatile. You can do this with any combination of veggies, protein and dressing you have on hand. I often do this with roasted peppers and onions, a schmear of hummus, spinach and chopped kalamata olives. Roasted squash and onion could combine with seitan and a cheezy sauce in a wrap as well. You’re only limited by your imagination!