Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A surprisingly tasty wrap I put together for the family, and they loved it! It's a top-5 recipe in our household now. I prefer to eat these open-faced, but they are great as wraps too.

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Recipe Summary test

prep:
35 mins
cook:
38 mins
additional:
10 mins
total:
1 hr 23 mins
Servings:
4
Yield:
4 large wraps
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Preheat a charcoal grill for medium heat and lightly oil the grate. Poke several holes in the eggplant with a knife.

  • Grill eggplant, red bell pepper, and green bell pepper until skin starts to blacken and flesh softens, 10 to 15 minutes.

  • Place eggplant on a baking sheet. Chop red bell pepper and green bell peppers.

  • Bake eggplant in the preheated oven until soft, about 20 minutes. Cool until easily handled, about 10 minutes. Peel off skin. Mash flesh into a coarse paste.

  • Combine mashed eggplant, tahini, lemon juice, garlic, and cumin in a blender; puree until smooth. Pour into a bowl. Drizzle 1 tablespoon olive oil on top.

  • Arrange flatbreads on a baking sheet. Spread 2 tablespoons eggplant puree and 1 teaspoon pesto on top of each flatbread. Top with 1/4 cup red bell pepper, 1/4 cup green bell pepper, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese.

  • Bake in the preheated oven until mozzarella cheese and Parmesan cheese are melted, about 5 minutes.

  • Toss shrimp with Cajun seasoning in a bowl.

  • Heat remaining 1 tablespoon olive oil in a skillet. Cook shrimp in the hot oil until opaque, about 3 minutes.

  • Divide shrimp and tomato slices among flatbreads. Cut into slices or wrap up and serve with remaining eggplant puree on the side.

Cook's Note:

I used Anderval's basil pesto recipe from this site (without the parsley) and it was delicious!

Nutrition Facts

875 calories; protein 66.6g; carbohydrates 40.4g; fat 51.6g; cholesterol 264.2mg; sodium 1779.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2019
I enjoyed this recipe as something different and inventive! I omitted the pesto because I felt like there was already a lot going on flavor-wise. Garnished with crushed red pepper. Read More