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Mediterranean Wrap

Lavash bread (or tortilla)– 5

Thinly sliced cucumber – 2

Grated carrots – 2 cups

Fresh Baby spinach – 3 cups

Thinly sliced onions soaked in 2 tbsp balsamic vinegar – 2 cups

Chopped olives – 1/2 cup

Crumbled feta cheese – 1 cup

Salt + crushed black pepper

For the Eggplant spread:

Peeled and chopped eggplant – 2 cups

Roughly chopped onion – 1 cup

Garlic cloves – 4

Sliced tomatoes – 1 large

Dried oregano – 1 tbsp

Red pepper flakes – 1 tbsp

Salt + pepper to taste

Roasted cumin – 1 tbsp

Balsamic vinegar – 2 tbsp

Olive oil – 2 tbsp

Cream cheese (plain or chives and onions) 8 oz

1. For the spread, combine all the ingredients except cream cheese and vinegar in a baking dish.

2. Bake at 350 degrees for 45 minutes, stirring occasionally. Set aside to cool.

3. Add the mixture to cream cheese and balsamic vinegar in a food processor and process until smooth. Check for seasoning.

4. Heat the lavash bread in a microwave for 20 seconds.

5. To assemble, lay the bread on a flat surface. Layer a generous quantity of the eggplant spread and spread throughout the bread. Top with cucumber slices, onions, carrots, spinach, olives and feta cheese and sprinkle a little salt + crushed black pepper. When layering the vegetables, leave a border of about an inch for ease of rolling.

6. Starting from one end, roll the bread into a log. Wrap with a plastic wrap and refrigerate for atleast 10 minutes before cutting in half.

7. If you want to serve this at a party or as an appetizer, it can be made a day in advance and refrigerated. Slice into smaller pinwheels.

Servings: 5

Nutritional information per serving

No nutrition information available

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