My husband eyed the prep for this meal warily. He poked at the ingredients. "What is it?" he asked, unsure of himself. "It's tasty," I replied. He wandered out of the kitchen and patiently waited for the final product. The meal was served and absolutely inhaled. He may have been skeptical at first, but this dish proved to be one of his favorites in a good while.
Mats
1 eggplant
1 red bell pepper
1/2 red onion
1/2c plain hummus
1 Tbsp fresh parsley
1 tsp salt
2 Tbsp olive oil
2 pieces of flatbread
Cut the top off the eggplant. Stand it on its cut end and slice it vertically from bottom to top to get long slices, about 1/2 inch thick. Cut the slices in half the long way so you have a bunch of long strips
.
Core and seed the bell pepper, then cut it into long slices, about 1 inch wide.
Cut the onion into 1/2 inch thick slices
Take 1 Tbsp of the olive oil and use it to brush all the sides of all the vegetables.
Starting with the eggplant, grill (either on a traditional grill or my handy stand-in, a panini press) for 3 minutes on a side, then flip and grill for another 1 minute. If you're using a panini press, close the lid all the way and you'll only need to grill it for 3 minutes, no flipping necessary.
Toss the eggplant into a bowl.
Grill the bell pepper for 4 minutes, then flip and grill another 2 minutes. Add it to the bowl.
Grill the red onion slices for 3 minutes, then flip and grill another 1 minute. Add to the bowl.
Toss the vegetables with the remaining 1 Tbsp olive oil, 1 tsp salt and 1 Tbsp parsley, snipped very small.
Lay a flatbread on a work surface and spread 1/4c hummus on it in a thin, even layer.
Dish out about half the veggies along the short edge of the flatbread, close to one of the edges (not in the middle)
Roll the flatbread around the vegetables, making sure to tuck them tightly in the roll. Continue rolling the bread the entire length of the roll.
Repeat with the other flatbread and the rest of the veggies.
Serve by cutting the roll in half and arranging on a plate.
