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Eggplant Mash Wraps with Chickpea Feta

chickpea feta spread
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Ingredients

Scale
  • 1 large eggplant
  • 1 cup canned chickpeas, drained and rinsed
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons extra virgin olive oil (plus extra for roasting)
  • 1 large clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon tahini (optional)
  • Pinch of red pepper flakes (optional)
  • 8–10 large lettuce leaves or whole grain wraps
  • 1 cup cherry tomatoes, halved
  • 1/2 cup cucumber, thinly sliced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup plain Greek yogurt (optional, for serving)

Instructions

  1. Preheat oven to 425°F (220°C). Pierce eggplant several times with a fork, place on a lined baking sheet, drizzle with olive oil, and roast for 40-45 minutes until completely soft.
  2. Allow eggplant to cool for 10-15 minutes, then cut in half lengthwise. Scoop out flesh and drain in a colander for 5 minutes, then mash in a bowl.
  3. Heat 2 tablespoons olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  4. Add drained chickpeas to the skillet and cook for 3-4 minutes, stirring occasionally.
  5. Add cumin, smoked paprika, salt, and pepper. Partially mash half the chickpeas against the side of the pan.
  6. Stir in the mashed eggplant and cook for 2-3 minutes to blend flavors.
  7. Remove from heat and stir in lemon juice, lemon zest, and tahini if using. Adjust seasoning to taste.
  8. Allow mixture to cool slightly, then fold in crumbled feta, reserving some for garnish.
  9. Stir in most of the chopped parsley and mint, saving some for garnish.
  10. Prepare serving vessels by washing lettuce leaves or warming flatbreads.
  11. Spoon 2-3 tablespoons of the eggplant-chickpea mixture onto each leaf or flatbread.
  12. Top with cucumber, tomatoes, red onion, and olives as desired.
  13. Finish with a dollop of Greek yogurt if using, reserved feta, and fresh herbs.

Notes

  • For the best flavor, salt your eggplant before roasting to draw out excess moisture and bitterness.
  • The mixture can be made 1-2 days ahead and stored in the refrigerator.
  • For a dairy-free version, substitute the feta with marinated firm tofu or a cashew-based cheese alternative.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: eggplant mash wraps chickpea feta, eggplant mash, chickpea feta spread, vegetarian wraps, Mediterranean appetizer

Find it online: https://www.joyliciousrecipes.com/eggplant-mash-wraps-chickpea-feta-easy-vegetarian/