Hummus Avocado and Roasted Eggplant Wrap

Ingredients:

• 1 small 6” whole wheat tortilla
• 1 tablespoon hummus
• 1/2 avocado
• 2 slices roasted peeled eggplant
• 1 tablespoon olive oil

Directions:

1. Peel eggplant completely with a knife or vegetable peeler. Cut the eggplant into slices (of preferred size and shape).
2. In a large bowl, add 1/2 cup warm water.
3. Add 4 to 6 cups of cool water after a few minutes.
4. Put the eggplant slices into the water and let them sit, submerged for 30 minutes.
5. Preheat oven to 375 F.
6. After 30 minutes, drain and pat eggplant until thoroughly dried. Lay eggplant on a baking sheet and lightly brush with olive oil.
7. Turn all the pieces over and spray the other sides.
8. Bake until the downside has browned nicely (10 to 15 minutes). Turn all the pieces over and bake alternate side is browned (about 10 more minutes).
9. Assemble hummus, avocado, and roasted eggplant on tortilla.

Yield:

1 serving