Grilled Eggplant Salsa Wrap
I bought a new small Indoor Electric grill (George Foreman grill) this summer and have tried several grilling recipes – the most hit was the Pineapple grilled with Honey sauce – which was actually my own accidental invention. So I have used it for the eggplant-tomato-green peppers filling. The dressing is the sauce filtered out from the grill machine spread over the tortilla before putting the filling! The wrap is filled with fresh romaine lettuce and pepper jack cheese! Hope you will like it.
Ingredients
For Tortilla wrap:
- 1/2 cup whole wheat flour
- 1 teaspoon olive oil
- Pinch of salt
- 1/4 cup water
- 1 tbsp crushed whole green moong sprouts
For the grilling sauce and dressing:
- 2 tablespoon honey
- 1 1/2 tablespoon fresh pineapple juice (you can substitute with lemon juice – I consume a lot of fresh pineapple juice almost everyday so I have it handy!!!)
- 2 teaspoon garlic paste
- 2 teaspoon ginger paste
- 1/4 teaspoon red cayenne pepper (you can add adjust for hotness)
- 1/4 teaspoon sea salt (adjust per taste)
- 1/4 teaspoon ajwain seeds
- 1/2 teaspoon dried parsley leaves
For the tortilla wrap filling:
- 1/2 inch thick Round Eggplant slices - 3
- 2 medium tomatoes – cubed
- 1/4 cup finely chopped green peppers
- 1/2 cup fresh romaine lettuce
- 1/4 cup shredded cheese (I used Weight watchers Pepper Jack cheese)
Instructions
For Tortilla:
- Turn on the tortilla maker on medium-high setting – Optionally you can also cook these on the tawa/griddle like roti/parathas.
- Take the flour in a bowl big enough to knead the dough. Add salt and olive oil- mix well. Add sprouted moong and mix well. Add 1 tablespoon water at a time and bind into firm and smooth dough – firm enough to not use extra dry flour while rolling – this will avoid brushing more oil while making the tortilla.
- Divide the dough into two pieces.
- Roll the dough into 7 inch diameter circles and place on the tortilla maker – do not close the top. Once you see few areas bubbled up on the roti – after 1-2 minutes. Flip over the tortilla-roti and cook the other side similarly. Then turn back-over and press the top side of the tortilla maker to press it well – just 1-2 seconds. Flip back over and do the same for 1-2 seconds. Take out the tortilla and place covered in paper napkin in a roti casserole bowl to avoid from being dry and firm.
For the dressing and grill marinate:
- Add well the ingredients as listed above in a wide bowl and keep aside.
For the filling:
- Turn on the grill (or just do the entire process on the tawa/griddle on stove)
- Roll the eggplant pieces in the prepared dressing and leave it in the bowl until the grill is ready
- Put the eggplant pieces on the grill and let stand for 30 seconds. Then cover and grill for 2-3 minutes.
- Meanwhile add the chopped tomatoes and peppers into the remaining dressing/marinate mix and keep it aside
- Flip over the eggplant pieces and continue grilling for another 2 minutes. Then remove and keep aside
- Now add the tomato-pepper mixture on the grill and add all the remaining sauce over it.
- Grill similarly for 2-3 minutes on each side. While flipping over take some of the collected sauce out of the grill and pour it back on the grill.
- Save the collected-drained sauce while grilling to apply on the tortilla as dressing!
Notes
Serving Instructions:
- Take the tortilla roti and apply the drained dressing sauce all over. Then spread with shredded cheese and lettuce. Chop the eggplant pieces and place over the lettuce with the tomato-pepper mixture. Wrap the tortilla and “pin-up” using the tooth-pick.
- Use the remaining tomato-pepper mixture and the drained sauce mixture combined as “salsa on the side”. ENJOY!!!!
- Heat the ingredients of the dressing sauce in microwave or on medium heat on stove in double-sized bowl for 4 minutes – checking not to spill it over and stirring every minute.
- Grill the eggplant and tomato-pepper on the hot griddle/tawa once rolled in the dressing sauce or on gas grill pan.