Eggplant hummus wraps with smoky tomato confit – loaded with creamy hummus, roasted smoky tomatoes, and chopped kalamata olives, these wraps taste amazing, and are the perfect summer meal or appetizer.
This is such a wonderful summer dish, that can be served either as appetizer, or light supper. The eggplants when done right, are one of the most exciting vegetables for me. I usually just grill a whole bunch, and marinade in olive oil, vinegar and garlic, then add them to salads, or eat as is. In this recipe I use a big, juicy slice of eggplant as a wrapper, to enclose some of my other favorite Mediterranean ingredients into a luscious mouthful of goodness. By skipping the pita or tortilla traditionally used in wraps, you won’t lose anything, except calories. The slight smokiness of the tomatoes, and the light garlic flavor go so well with the juicy charred eggplant flesh, you won’t miss the dough.
My only piece of advice: cut the eggplants thick, and brush liberally with olive oil on both sides, then broil them on high – that way they don’t dry up, and remain soft and juicy. If your slices are too thin, they may burn quickly, and get dry.
The smokey tomato confit can be made in advance, and used in salads and sandwiches, and I strongly suggest you make a double batch. You can also use this recipe for slow-roasted tomatoes, if you’re not a fan of smoky flavor.
To speed things up, you can use store-bought quality hummus, prepared olive tapenade, and sun-dried tomatoes from a jar. To serve this as an appetizer, you can cut the eggplant into rounds, and rather than folding it into wraps, just top each slice with the hummus, tomatoes, and olives. Sprinkle some chopped parsley for added color and freshness. Oh, and if you really want to take it to the next level, add a few pieces of pita chips in the wrap for added crunch, and flavor.
Need more eggplant recipes? Check out these:
Eggplant hummus wraps with smoky tomato confit - loaded with creamy hummus, roasted smoky tomatoes, and chopped kalamata olives, these wraps taste amazing, and are the perfect summer meal or appetizer.
- 1 can garbanzo beans
- 2 Tbs liquid from canned garbanzo beans (or water)
- juice of 1 lemon
- 2 Tbs tahini
- 2 Tbs olive oil
- 1 garlic clove
- 1/4 tsp cumin
- 1/2 tsp sea salt
- 2 large eggplants
- 1/2 cup pitted, chopped kalamata olives (or, olive tapenade)
- 1 cup hummus
- 1/2 cup smokey tomato confit (recipe follows)
- 1/2 cup olive oil
- 1 lbs cherry tomatoes
- 2-3 Tbs smoked olive oil (or, regular olive oil)
- 1 tsp sea salt
- 1 Tbs dried oregano leaves
- 1 tsp garlic powder
- 1 tsp smoked paprika
In the bowl of your food processor, add all ingredients for the hummus, and process for a minute, until smooth. Add more lemon juice or water, if too thick.
Preheat oven to 350 °F.
Cut the cherry tomatoes in half, and mix with the olive oil, and spices. Spread on a baking tray, lined with parchment paper, and roast for about an hour.
Let cool, and store in a glass jar. Make a double dose, and use the rest in salads.
Cut off the sides from each eggplant, vertically, and cut the flesh into 4 1/4-inch thick slices, for a total of 8 slices. Sprinkle with salt liberally, and leave in a colander for 15-20 minutes, until they release their dark, bitter liquid. Rinse, and pat dry.
Brush the eggplant pieces liberally with olive oil, on both sides, and sprinkle again with salt.
Preheat your grill on high, or oven broiler, and cook the eggplant pieces for about 5 minutes per side, or until very soft, and charred on the outside. Let the eggplants cool completely.
Cut the kalamata olives into small pieces.
Assemble the eggplant wraps by spreading 2-3 Tbs of the hummus, top with 2 Tbs roasted tomatoes, and 1-2 Tbs of the chopped kalamata olives. Secure with a toothpick, or serve wrapped in lettuce leaves for easy picking.
Optionally, add pita chip pieces in each wrap for added crunch, and flavor.