The other day while grocery shopping at Trader Joes I was hungry so I decided to grab one of their sandwiches. I grabbed a roasted veggie wrap with baba ghanouj it was colorful and sounded healthy and filling. It was so so good! It had roasted peppers and zucchini. It seemed so simple and something that could be made on the weekend and supply a few weekday lunches! So I decided to make my own version. My baba ghanouj recipe is an altered version of one on Epicurious, since I didn’t have tahini paste (sesame paste). I think my sandwich rivals the TJs version…maybe I can sell my version to them…ha ha ha.
1 red pepper
1 green pepper
1 small eggplant
1 c. Shredded cabbage
¼ c. olive oil
½ can chickpeas
1t sesame seed oil
1 clove garlic
3T lemon juice
Lavash bread, spinach wrap, or other favorite wrap
PREHEAT oven to 425 degrees.
SLICE zucchini lengthwise in thick strips. Cut eggplant in half.
DRIZZLE peppers, eggplant, and zucchini with olive oil, salt, and pepper. Place eggplant cut side down with whole peppers. Cook about 20 minutes then add thin sliced zucchini on a cookie sheet. Roast for another 10 minutes.
COOL the veggies – place the peppers in a bag to steam to peal the skin easier, scoop out the pulp from the eggplant and let sit in strainer for 30 minutes.
BABA GHANOUJ: In a processor add eggplant, chickpeas, sesame oil, garlic, and lemon juice, salt and pepper until smooth. (or a blender). With the processor running add the oil slowly. (for a chunkier spread add the eggplant at the end and just pulse 2 or 3 times to incorporate the eggplant).
PEEL the peppers, then slice peppers into thin strips. Spread the Baba Ghanouj over the wrap, lay peppers and zucchini, then add the cabbage. Wrap up and Enjoy! You can also dip the sandwich in the Baba Ghanouj.