Ingredients:
1 tablespoon olive oil
3 cups firmly packed cubed eggplants ( 1/2 inch cubes)
kosher salt
pepper
3 teaspoons fresh lemon juice
2 teaspoons balsamic vinegar
1 cup firmly packed chopped spinach leaves
1/2 cup chopped tomatoes
1 cup hummus
2 10-inch flour tortillas ( I use spinach flavor when I can find it)
Directions:
In a large nonstick skillet, add olive oil.
Heat over high heat until almost smoking.
Add eggplant to the skillet and season with kosher salt and pepper to taste.
Stir eggplant frequently; cook about 5 minutes, or until browned on all sides.
Take off of stove burner; add 2 teaspoons of lemon juice and the vinegar; toss to coat.
In a large bowl, add spinach and tomatoes, toss to mix.
Add kosher salt and pepper to taste; add remaining lemon juice and eggplant; toss to mix.
Spread the hummus evenly onto the tortillas, leaving at least a 1-inch border around the edges.
Spoon filling onto tortillas; roll-up/wrap.
Servings: 2
Time preparation: 20 min.
Time total: 25 min.