Eggplant, Roasted Peppers & Feta Greek Wraps

With Fresh Spinach Leaves Tossed in an Herb Vinaigrette

© Renee Shelton

Feb 24, 2009

Roll-Up sandwiches or Wraps are a quick way to turn ordinary sandwich fillings into something more portable and eye appealing. This recipe layers iron-rich spinach leaves with crumbled feta cheese, an oven roasted eggplant spread and roasted peppers for a tasty filling. While this recipe uses a Sun Dried Tomato Wrap with Basil for extra flavor while giving color to the sandwich, feel free to use any tortilla or flavored wrap that is available.

This recipe can make 4 average wrap sandwiches, depending on the size of wrap used and amount of filling placed inside.

Roasted Eggplant, Spinach and Feta Greek Wrap Sandwiches with Roasted Peppers

Ingredients:

• 1 Recipe Roasted Eggplant Spread (recipe below)
• 1 Recipe Greek Herb Vinaigrette (see below)
• 1/2 cup crumbled Feta cheese
• 4 cups baby leaf spinach, washed and dried
• 2 whole roasted red peppers, cut into strips (deli or freshly made)
• 4 Sun-Dried Tomato with Basil Wraps, or use tortillas

Procedure:

1. Lay out one wrap or tortilla. Using the back of a spoon or a spatula, spread the wrap with 1/4 of the eggplant, leaving about a 1/3 space open.
2. Toss the spinach with a few tablespoons of the prepared Greek Herb Vinaigrette to coat the leaves.
3. Layer 1/4 of the spinach leaves with 1/8 cup crumbled Feta and a half roasted red pepper in a rectangle mound on top of the eggplant.
4. Begin to roll up the wrap sandwich. The easiest way to roll up a wrap sandwich is to start at the filling end and roll up to the other side. To enclose the ends to keep the filling inside, making it easy for packing without the filling falling out, fold up the sides first, then begin rolling up, filling side first, and continue until the ends are sealed. Tuck as needed to completely encase the filling tightly.
5. Cut in half and serve.

Greek Herb Vinaigrette

This recipe uses a mixture of dried herbs making it easy to mix ahead of time without the fear of the herbs or the vinaigrette darkening.

• 1/2 c red wine vinegar
• 3/4 c canola oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 cloves garlic, crushed
• 1/2 tsp dried basil
• 1/2 tsp dried savory
• 1/4 tsp dried oregano
• 1/4 tsp dried marjoram
• 1/4 tsp dried mustard powder

1. Mix all ingredients together. Can be made ahead of time and stored in the refrigerator for up to 7 days.

• 1 medium Globe eggplant
• 1 Tbsp canola oil, more as needed

1. Preheat oven to 425 degrees F.
2. Line a sheet pan with aluminum foil. Brush a very small amount of oil on the foil.
3. Slice the eggplant crosswise into slices about 1/2 inch thick. Arrange on the foil-lined baking sheet and brush the eggplant with the rest of the oil.
4. Place in the middle position in the oven and bake for about 15 minutes. Remove from oven and turn over and bake for an additional 5 to 6 minutes. Eggplant should be soft to the touch and some slices will be light brown in color.
5. Remove and let cool completely. Peel off the skins and place in the bowl of a food processor or a blender. Blend until smooth. Use this as a spread for the Greek roll-ups.

Roasted Red Pepper and Eggplant Wrap Sandwich

Print Article

View All Articles

How to subscribe to feeds