Total Time
25mins
Prep 20 mins
Cook 5 mins

Very simple seasonings that enhance the fresh vegetables.

Ingredients Nutrition

Directions

  1. In a large nonstick skillet, add olive oil.
  2. Heat over high heat until almost smoking.
  3. Add eggplant to the skillet and season with kosher salt and pepper to taste.
  4. Stir eggplant frequently; cook about 5 minutes, or until browned on all sides.
  5. Take off of stove burner; add 2 teaspoons of lemon juice and the vinegar; toss to coat.
  6. In a large bowl, add spinach and tomatoes, toss to mix.
  7. Add kosher salt and pepper to taste; add remaining lemon juice and eggplant; toss to mix.
  8. Spread the hummus evenly onto the tortillas, leaving at least a 1-inch border around the edges.
  9. Spoon filling onto tortillas; roll-up/wrap.

Reviews

(2)
Most Helpful

This was very good and easy to make. A little messy to eat, though, lol. But worth it! Thanks! Reviewed for Healthy Choices ABC tag.

mliss29 August 31, 2008

DH liked this very much. I used zucchini rather than eggplant at DH request. This was easy to make.

Ms*Bindy April 13, 2005

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a