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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. | www.viktoriastable.com

Eggplant hummus wraps with smoky tomato confit

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.

Course Appetizer / Main dish, Side dish / Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8
Calories 246 kcal
Author Viktoria

Ingredients

For the hummus:

  • 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

For the eggplant wraps:

  • 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

For the smokey tomato confit:

  • 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

Instructions

Make the hummus:

  1. 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.

Make the smokey tomato confit:

  1. Preheat oven to 350 °F.

  2. 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.

  3. Let cool, and store in a glass jar.  Make a double dose, and use the rest in salads.

Make the eggplant wraps:

  1. 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.

  2. Brush the eggplant pieces liberally with olive oil, on both sides, and sprinkle again with salt.

  3. 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.

  4. Cut the kalamata olives into small pieces.

  5. 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.

  6. Optionally, add pita chip pieces in each wrap for added crunch, and flavor.