← All recipes

🍽️ Vegan Eggplant Wraps with Yogurt Dip

508 kcal · 30 min · 4 servings

Ingredients

• Courgettes 1 pc.
• Salt pinch
• Garlic cloves 1 pc.
• Mint, fresh 5 g
• Olive oil 5 tbsp
• Apple cider vinegar 1 tbsp
• Pepper, black ground pinch
• Eggplants 2 pc.
• Tomato paste 4 tbsp
• Pepper, sweet 2 tsp
• Magic Dust spice 2 tsp
• Agave syrup 1 tbsp
• Dürüm wraps 4 pc.
• Vine tomatoes 1 pc.
• Onions, red 1 pc.
• Peppers, pickled 4 pc.

Instructions

1. 1. Wash the cucumber thoroughly.
2. 2. Cut the cucumber in half.
3. 3. Scrape out the seeds with a spoon.
4. 4. Grate the cucumber flesh coarsely.
5. 5. Place the grated cucumber in a medium bowl.
6. 6. Sprinkle the cucumber with salt.
7. 7. Let the cucumber sit for about 10 minutes.
8. 8. Squeeze the cucumber shreds with your hands.
9. 9. Pour off the released liquid.
10. 10. Peel the garlic.
11. 11. Finely chop the garlic.
12. 12. Wash the mint.
13. 13. Shake the mint dry.
14. 14. Pluck the mint leaves from the stems.
15. 15. Chop the mint leaves.
16. 16. Place the squeezed cucumber in a clean bowl.
17. 17. Add soy yogurt.
18. 18. Add the chopped garlic.
19. 19. Add one tablespoon of olive oil.
20. 20. Add apple cider vinegar.
21. 21. Add half of the chopped mint.
22. 22. Mix all ingredients well.
23. 23. Season the mixture with pepper.
24. 24. Wash the eggplants.
25. 25. Cut the eggplants into cubes of about 2 cm.
26. 26. Take a large bowl.
27. 27. Add one tablespoon of olive oil to the bowl.
28. 28. Add tomato paste.
29. 29. Add paprika powder.
30. 30. Add the Magic Dust Mix.
31. 31. Add agave syrup.
32. 32. Add a pinch of salt.
33. 33. Add a pinch of pepper.
34. 34. Stir the marinade well.
35. 35. Add the eggplant cubes to the marinade.
36. 36. Mix the eggplants thoroughly with the marinade.
37. 37. Heat a pan on medium heat.
38. 38. Place the Dürüm wraps in the pan.
39. 39. Warm the wraps for about 2 minutes on one side.
40. 40. Turn the wraps and heat them on the other side.
41. 41. Remove the wraps from the pan.
42. 42. Wrap the wraps in a kitchen towel.
43. 43. Add the remaining olive oil to the pan.
44. 44. Fry the eggplants evenly.
45. 45. Fry the eggplants for about 10 minutes.
46. 46. Wash the tomato.
47. 47. Slice the tomato.
48. 48. Peel the onion.
49. 49. Cut the onion in half.
50. 50. Cut the onion into thin half-rings.
51. 51. Cut the bell pepper into rings.
52. 52. Spread the Dürüm wraps with tzatziki.
53. 53. Fill the wraps with eggplant.
54. 54. Fill the wraps with tomato slices.
55. 55. Fill the wraps with onion rings.
56. 56. Fill the wraps with bell pepper rings.
57. 57. Drizzle the wraps with a little more tzatziki.
58. 58. Garnish the wraps with the remaining mint.
59. 59. Serve the wraps.

Nutrition per serving

• kcal: 508
• Protein: 13 g · Fett/Fat: 22 g · Carbs: 62 g