One of my favorite dishes is eggplant wrap with tahini with fresh vegetables and fruit.
You will need a garden variety of fresh fruits and vegetables for this dish, starting with an eggplant, adding in grape tomatoes, cucumber, kiwi, cilantro, garlic, red onions, sunflower seeds and tahini for the sauce.
Because I am a vegetable snob and don’t like the skin that this lovely produce comes with, peel absolutely everything you can, peel the eggplant, cucumber, and garlic clove and onion of course.
Once peeled chop the produce into bite sized pieces, add the eggplant, onions and garlic to the fry pan with a little hot olive oil.
Set aside the cucumber, tomatoes, cilantro, and sunflower seeds, this is your topping once the eggplant mixture is ready .
Lets take a moment here to talk about tahini. This is basically a sesame seed paste as Tahini is a Middle Eastern condiment made from toasted ground hulled sesame
Tahini is an acquired taste, a healthy alternative to higher fats sauces, as this is low in fats and sodium, one of my favorites. However the first time I tried it, as I was looking for an alternate sauce and flavor to cook with, lets just say I may have crinkled my nose.
However it has really grown on me, and now I just cant get enough of it, I luv to put it on my cooked vegetables, on toast in lieu of peanut butter, and on rice, for most of my veggie and rice meals.
Once the eggplant, onions and garlic are cooked, lay them on a wheat tortilla, with all the other fresh fruits and vegetables.
Sprinkle the sunflower seeds on top, and drizzle on the Tahini, you can use as much as you like, the sauce is absorbed by the vegetables, and really adds to the flavor.
Fold your tortilla up like an open top burrito, and get ready to take a nice big bite. The freshness in that first bite will keep you coming back for more!
Another great way to serve this is in a pita pocket with cilantro on top!
Eggplant Wrap with Tahini
You will need a garden variety of fresh fruits and vegetables for this dish, starting with an eggplant, adding in grape tomatoes, cucumber, kiwi, garlic, red onions, sunflower seeds and tahini for the sauce.
Prepare the Ingredients
Wash and peel the eggplant, cucumber, onions, and garlic.
Slice into nice thin slices for the eggplant and onion.
Chop the garlic.
Chop the cucumber into bite sized pieces set aside.
Cut the cherry tomatoes and black olives in half combine with the cucumber set aside.
Peel and slice the Kiwi, set aside.
Cook the Eggplant
Cook the eggplant, garlic, and onion in a saucepan in a little bit of olive oil.