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Mediterranean Wraps


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  • 1/2 red onion sliced
  • 1 teaspoon olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 Roma plum tomatoes - (abt 3/4 lb) cored, and cut in half lengthwise
  • 2 large lavosh flat breads (or large burrito-sized plain tortillas)
  • 8 ounces thinly-sliced roasted medium-rare lamb
  • 2 tablespoons julienned fresh basil
  • 1 large eggplant stem end removed
  • and pierced all over
  • 2 teaspoons olive oil
  • 1 head garlic in skin top quarter cut away
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons extra-virgin olive oil - (to 1/4 cup)
  • 1 tablespoon fresh lemon juice - (to 2)
  • 1 tablespoon chopped fresh parsley leaves
  • 1/2 cup plain yogurt
  • 1/4 cup finely-crumbled feta cheese
  • 2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon white wine vinegar
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 2


Step 1

Preheat the oven to 350 degrees.

Toss the onion slices with the oil and lightly season with salt and pepper. Arrange in a layer on a baking sheet and roast until tender and starting to color, stirring as necessary, 10 to 15 minutes. Remove from the oven and set aside.

Arrange the tomatoes, cut-sides up, on the baking sheet. Season the cut sides lightly with salt and pepper. Roast until they have released most of their liquid and are slightly caramelized around the edges, about 1 hour. Remove the tomatoes from the oven and let cool slightly. Cut the tomatoes into thin strips.

Wrap the lavosh breads in aluminum foil and place in the oven to warm and soften. Remove from the oven.

Spread the roasted garlic and eggplant spread evenly on the lavosh breads, leaving a slight border along the edges. Arrange the sliced lamb then the tomatoes and onions over the bread and drizzle with the feta sauce. Sprinkle with the fresh basil. Roll tightly as though making a cigar, pressing as you go to keep the filling in place. Wrap tightly in plastic wrap and refrigerate for 30 minutes so it will be firm enough to slice. Cut each lavosh either in half (like a burrito), or on the bias into 1-inch sections. Serve additional feta sauce on the side for dipping, as desired.

For the Roasted Garlic and Eggplant Spread: Preheat the oven to 350 degrees. Line a baking sheet with parchment or aluminum foil.

Place the eggplant on the baking sheet and rub all over with 1 teaspoon of the oil. Rub 1 teaspoon of the oil onto the cut top of the garlic, sprinkle lightly with salt and pepper and place cut-side down on the baking sheet. Bake until the eggplant is very soft and turns a purplish-brown color, turning occasionally, and the garlic cloves are soft and golden brown, about 45 minutes. Remove from the oven and let sit until cool enough to handle.

Squeeze each head of garlic into a bowl and discard the papery skins. Cut the eggplant in half lengthwise. Roughly chop the flesh and discard the skin. In a blender or food processor, combine the eggplant flesh and garlic. Add 2 tablespoons of the extra-virgin olive oil, 1 tablespoon of the lemon juice, and parsley and process on high until smooth, adding more oil as desired for a smoother consistency and more lemon juice for flavor. Set aside.

For the Feta Sauce: In a blender, process the yogurt, feta, oil, and vinegar on high speed until smooth. Season, to taste. Set aside until ready to use.

This recipe yields 2 to 4 servings.

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