Ingredients with Measurements:
- 1 large eggplant, sliced into thin strips
- 1 tablespoon smoked paprika
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large tortillas
- 2 cups arugula
- 1/2 cup vegan mayonnaise
- 2 tablespoons lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon cayenne pepper
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together the smoked paprika, maple syrup, soy sauce, olive oil, salt, and pepper.
3. Brush the eggplant slices with the mixture and place them on a baking sheet lined with parchment paper.
4. Bake the eggplant for 20-25 minutes, or until crispy and golden brown.
5. In a separate bowl, mix together the vegan mayonnaise, lemon juice, garlic, and cayenne pepper.
6. Heat the tortillas in a dry skillet over medium heat for 30 seconds on each side.
7. To assemble the wrap, spread a generous amount of the mayonnaise mixture onto each tortilla.
8. Add a handful of arugula and a few strips of eggplant to each tortilla.
9. Roll up the tortillas tightly and slice them in half.
10. Serve immediately.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
375°F (190°C)
Serving size:
4 wraps
Nutritional information:
Calories: 320
Fat: 15g
Carbohydrates: 38g
Protein: 7g
Fiber: 6g
Substitutions for ingredients:
- Regular mayonnaise can be used instead of vegan mayonnaise.
- Baby spinach or mixed greens can be used instead of arugula.
Variations:
- Add sliced avocado or tomato to the wrap.
- Use different types of tortillas, such as whole wheat or spinach.
- Add sliced red onion or pickled vegetables for extra flavor.
Tips and tricks:
- Make sure to slice the eggplant into thin strips for even cooking.
- If you don't have smoked paprika, regular paprika can be used instead.
- The eggplant can also be grilled instead of baked.
Storage instructions:
The eggplant can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the eggplant in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the wraps on a platter with a side of sliced vegetables or fruit.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or cilantro, over the top of the wraps.
Pairings:
Serve the wraps with a side of sweet potato fries or a simple green salad.
Suggested side dishes:
- Roasted vegetables
- Quinoa salad
- Grilled corn on the cob
Troubleshooting advice:
- If the eggplant is not crispy enough, bake it for a few more minutes until golden brown.
- If the tortillas are too dry, brush them with a little bit of olive oil before heating them in the skillet.
Food safety advice:
Make sure to wash the eggplant and arugula thoroughly before using.
Food history:
Eggplant bacon is a vegan alternative to traditional bacon that has become popular in recent years.
Flavor profiles:
The smoky and salty flavors of the eggplant bacon pair well with the peppery arugula and tangy mayonnaise sauce.
Serving suggestions:
These wraps are perfect for a quick and easy lunch or dinner.
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