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Curtis Stone’s summer veggie wraps with smoky eggplant recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Flavorful summer vegetable wraps, quick and satisfying for busy lunches.
Ingredients:
  • 1 large eggplant (about 500g)
  • 1 large garlic clove
  • 1.25 gm ground cumin
  • 54.60 gm olive oil, divided
  • 63.00 gm lemon juice, divided
  • 48.00 gm tahini
  • 4 large soft white wraps, chargrilled
  • 500.00 ml baby rocket leaves
  • 1 avocado, pitted, peeled, cut into thin wedges
  • 2 vine-ripened tomatoes, thinly sliced
  • 2 Lebanese cucumbers, thinly sliced lengthways
  • 2 celery sticks, thinly sliced
  • 1/4 red onion, thinly sliced
  • 50g pepitas
Instructions:
  • Preheat the barbecue to medium-high heat. Use a fork to pierce the eggplant several times. Barbecue the eggplant, rotating occasionally, for 30 minutes or until the skin is charred and the center is soft. Allow the eggplant to cool, then cut it in half. Scoop out the flesh into a strainer placed over a bowl and let it drain for 10 minutes.
  • In a food processor, blend garlic until finely chopped. Add cumin, 2 tablespoons of oil, 2 tablespoons of lemon juice, and tahini and blend until well combined. Include the drained eggplant flesh and pulse until a very coarse puree forms. Season with salt to taste.
  • Spread the luscious eggplant puree over the wraps. Pile on the fresh rocket, creamy avocado, juicy tomatoes, crisp cucumbers, crunchy celery, zesty onion, and pepitas. Finish with a drizzle of the remaining 1 tablespoon of lemon juice and oil. Season generously with salt and pepper, then fold the wraps and serve.

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