Health Library

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

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

Garbanzo beans (also known as chickpeas, Bengal grams, and Egyptian peas) are a type of legume with a smooth, nutty taste and buttery texture. Rich sources of fiber, protein and iron, these are a wonderful base for hummus.

The American Diabetes Association, the American Heart Association, and the American Cancer Society recommend legumes as a key food group for preventing disease and optimizing health. It's the dietary fiber content of legumes that researchers say can help reduce the risks of cancer and help lower cholesterol and promote bowel regularity.

Chickpeas are a great way to start the shift to a more plant-based diet, as the 2010 Dietary Guidelines for Americans suggest. Their simple taste lets the spices in hummus come through, while adding a nutritional boost to a vegetarian wrap shown here.