A great vegetarian wrap with smoked tofu, eggplant, spinach, and herb mustard
Ingredients
Olive oil cooking spray
4 slices eggplant, about 1/2 inch (1.25 cm) thick
1 clove garlic, minced
4 oz. (120 g) fresh spinach, stemmed and washed, or frozen spinach
Sea salt to taste
Freshly ground black pepper to taste
2 large flatbreads such as lavash or flour tortillas (preferably whole wheat)
2 red lettuce leaves
2 oz. (60 g) smoked tofu, sliced
1 small roasted red pepper (jarred is fine), sliced
1 plum tomato, sliced lengthwise
Herb Mustard:
1/4 C. (2 oz/60 g) Dijon mustard
1 tsp. minced shallots
1 tsp. chopped fresh rosemary, thyme or basil
1/2 tsp. cracked black pepper
Directions
In a small bowl, combine all ingredients except for the Herb Mustard. Set aside. Spray a stovetop grill pan with cooking spray and heat over medium-high heat. Spray eggplant slices with cooking spray and grill until tender, about 5 minutes per side. (The eggplant may also be cooked on an outdoor grill or under a broiler.) Set aside. Spray a large sauté pan with cooking spray and place over medium heat. Add garlic and cook, stirring, until soft, about 2 minutes. Add spinach and cook until it wilts, about 2 minutes. Season with salt and pepper and let cool slightly. Squeeze out excess water. Place a flatbread on a work surface and spread with Herb Mustard. Lay lettuce leaf on top, followed by half of the eggplant, spinach, tofu, pepper and tomato slices. Roll up tightly. Repeat with the remaining flatbread and fillings. Slice each wrap in half
