INGREDIENTS

1 Mission® 10" Spinach Herb Wrap (20119)  
3 oz. Roasted Red Pepper & Garbanzo Goat Cheese Spread  (see Related Recipe) 
3 Moroccan Cured Olives  
3 cups  Eggplants , cut into 2" cubes 
1 cup Cherry Tomato  
.5 cup Sweet Onion , ¼" diced 
3 Tbsp.  Lemon Juice  
1.5 tsp.  Garlic , minced 
1 tsp.  Paprika  
.25 tsp.  Chile Powder  
.25 tsp.  Cumin  
.25 tsp.  Salt  
.25 tsp. Black Pepper  
2 tsp. Fresh Parsley , chopped 
2 Tbsp. Fresh Mint , chopped 
.25 cup  Olive Oil  
1 tsp. Preserved Lemon  

DIRECTIONS

1.) Preheat oven to 450º F.

2.) Spread Mission® Spinach Herb Wrap evenly with three ounces of Roasted Red Pepper and Garbanzo Goat Cheese Spread.

3.) Tightly roll to close. Wrap tightly with plastic wrap and hold until ready to use.

4.) Place diced eggplant and cherry tomatoes in stainless bowl and set aside.

5.) Whisk together remaining ingredients, slowly adding in olive oil to emulsify.

6.) Toss dressing with eggplant and tomatoes and place on sheet pan. Roast vegetables for approximately 20 minutes or until tomatoes begin to char.

7.) Remove and let cool.

8.) Cut wrap into quarters, slicing on a bias.

9.) Top with eight ounces of Zaalouk Salad and garnish with Moroccan Cured Olives.

Recipe Using Same Product(s)

• 

  German Stuffed Cannelloni

• 

  Veggie Wrap