Dear reader,
This Mediterranean Flatbread Wrap combines smoky eggplant, creamy za’atar yogurt, crisp romaine, juicy tomatoes and crunchy cucumbers – bringing all the textures, scents, and flavors of mediterranean street food straight to your kitchen. Every element of this wrap can be prepared ahead of time, so all the meal preppers out there can celebrate.
Keep it simple as is, or garnish these wraps with olives, pickled vegetables, or some Crispy Roasted Chickpeas.
Until next time,
Bridget
Smokey Mediterranean Flatbread Wrap
Inspired by the savoury, herbaceous flavors of mediterranean street food.
Equipment
- 1 large baking tray, lined
Ingredients
For the Marinade
- 3 tablespoons balsamic vinegar
- 3 tablespoons olive oil
- 3 tablespoons tamari you can also use coconut aminos or regular soy sauce
- 2 tablespoons dijon mustard
- 1 tablespoon liquid smoke* optional, but adds nice *extra* smokey flavor
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 2 cloves garlic, grated
For the Flatbread Wrap
- 1 large eggplant, sliced in ¼-½ inch rounds
- 4 large portobello mushroom caps
- 2 romaine hearts
- 1 english cucumber
- 2 tomatoes
- 4 pieces naan bread*
For the Creamy Za'atar Yogurt
- 1 cup plant based yogurt
- 1 tablespoon galic powder
- 3 tablespoons za'atar
- ½ teaspoon salt, plus more to taste
- 1 tablespoon tahini
- 2 teaspoons white wine vinegar
Instructions
For the Marinade
- Slice the eggplant into thin (no more than ¼ inch thick) rounds and lay them out across a flat surface. Sprinkle a generous amount of salt across each eggplant round, and allow them to sweat out (release excess water) while you make the marinade (about 10 minutes). This is an essential step to keep the eggplant from coming out bitter.
- Whisk together the marinade ingredients, then pour half of the marinade in a large, airtight container. Brush any excess salt and released water from the eggplant rounds, and place the mushrooms and eggplant into the airtight container. Pour the remaining marinade over the vegetables. Make sure all pieces of the eggplant and mushrooms are coated. Store in the refrigerator for 3-6 hours (or overnight).
- When you are ready to make the eggplant wraps, preheat the oven to 375°F. Spread the marinated eggplant and mushroom caps across a large, lined baking tray. Drizzle any excess marinade over the vegetables prior to roasting.
- Roast the vegetables for 25-30 minutes, flipping them halfway through.
- While the eggplant and mushrooms are roasting, whisk together all of the ingredients for the creamy za'atar yogurt sauce and toast your flatbread either in a hot pan, or on the stovetop flame (if using a gas stovetop).
- Build your wrap! Layer the naan bread, followed by the yogurt sauce, romaine, cucumbers and tomatoes, smokey mushrooms and eggplant, more yogurt sauce, and top with any extra herbs (I love parsley, cilantro, and dill) or pickled goodies. Wrap it up tight and dive in.
Notes
Ingredients to make your life easier:
1. Liquid smoke: This is a seasoning ingredient, so the first aisle to look in is the spice aisle-usually right around the spices or specialty seasonings! It typically comes in a small bottle. 2. Naan Flatbread: I tend to have trouble finding naan flatbread that is completely free of animal products, but I found one delicious brand that I love at Trader Joe’s! You will find it in the bread section labeled as “Indian Style Flatbread”. I highly recommend the garlic version of this flatbread, it’s a flavor BOMB.
1. Liquid smoke: This is a seasoning ingredient, so the first aisle to look in is the spice aisle-usually right around the spices or specialty seasonings! It typically comes in a small bottle. 2. Naan Flatbread: I tend to have trouble finding naan flatbread that is completely free of animal products, but I found one delicious brand that I love at Trader Joe’s! You will find it in the bread section labeled as “Indian Style Flatbread”. I highly recommend the garlic version of this flatbread, it’s a flavor BOMB.
Did you make this? Comment below and let me know what you think. Don’t forget to follow @sunnyandspiced on Instagram for more travel eats and plant based recipes.
s & S