Middle Eastern · medium
Baba Ganoush Wraps
Smoky roasted eggplant dip wrapped in lavash with grilled vegetables, pickles, and fresh herbs. A satisfying vegetarian meal.
- 50 min
- Total
- 4
- Serves
- $17.50
- Est. cost
- 320
- Cal/serving
Dietary, as tagged
- Dairy-free
- Halal
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Large Eggplants2
- Tahini2 tbsp
- Lemon1
- Garlic Cloves2 cloves
- Olive Oil3 tbsp
- Zucchini2 medium
- Red Bell Pepper1 large
- Lavash Bread4 sheets
- Fresh Flat-Leaf Parsley1/4 cup
Method
- 01
Prick eggplants all over with a fork. Roast directly over a gas flame or under the broiler, turning frequently, until skin is charred and flesh is completely soft, about 15 minutes.
- 02
Scoop eggplant flesh into a bowl, discarding skin. Mash with tahini, lemon juice, garlic, olive oil, and salt.
- 03
Grill or roast sliced zucchini and red bell pepper with olive oil and salt until tender and lightly charred, about 10 minutes.
- 04
Warm lavash or large pita. Spread baba ganoush generously, layer with grilled vegetables, pickled turnips, and fresh herbs. Roll tightly and slice in half.
- 320
- Calories
- 8g
- Protein
- 36g
- Carbs
- 18g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
