Eggplant & Chickpea Wraps
with No Fairytales carrot tortillas, eggs & onion chutneyCalories
:
851 kcalProtein
:
36.9g proteinTotal
:
30 minutesDifficulty
:
EasyAllergens:
- Ei
- Gluten
- Tarwe
- Soja
- Gerst
- Mosterd
This recipe provides 318 gram of vegetables.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Garlic
2 piece
Egg
(Contains: Ei)
½ piece
Eggplant
15 g
White miso paste
(Contains: Gluten, Tarwe, Soja)
½ pack
Chickpeas
½ sachet(s)
Middle Eastern spice mix
½ piece
Lime
½ piece
Purple carrot
7.5 g
Worcestershire sauce
(Contains: Gluten, Soja, Gerst, Mosterd)
1 piece
Little gem
2.5 piece
No Fairytales carrot tortilla
(Contains: Gluten, Tarwe)
20 g
Onion chutney
Not included in your delivery
½ tablespoon
[Plant-based] mayonnaise
¾ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3561 kJ
Calories851 kcal
Fat37.9 g
Saturated Fat7.1 g
Carbohydrate84 g
Sugar23.8 g
Dietary Fiber20.7 g
Protein36.9 g
Salt4.7 g
Potassium496.3 mg
Calcium48.9 mg
Iron0.9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Grater
•Pot
•Baking Sheet with Baking Paper
•Small Bowl
•Paper Towel
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Boil plenty of water in a pot or saucepan for the eggs.
- Chop the onion into half rings. Grate the garlic.
- Put the eggs in the water and boil for 5 - 7 minutes. Rinse under cold water when finished.
2
- Slice the eggplant into rounds of max 1cm thickness. Transfer the eggplant to a parchment-lined baking sheet.
- In a small bowl, mix the miso paste with a light drizzle of olive oil and half of the garlic. Coat the eggplant with the miso.
- Rinse the chickpeas under cold water and allow to drain, then pat dry with kitchen paper. Add the chickpeas to the baking sheet, then toss with the Middle Eastern spices, a light drizzle of olive oil and salt and pepper.
- Roast in the oven for 18 - 20 minutes.
3
- Heat a light drizzle of olive oil in a frying pan over medium-high heat.
- Fry the onion for 3 - 4 minutes. Deglaze with the balsamic vinegar, then remove from the pan and set aside.
- Cut the lemon into wedges.
- Grate the carrot.
4
- In a bowl, make the dressing by mixing the Worcestershire sauce with the mayonnaise, the juice of 1 lemon wedge per person, the rest of the garlic and some salt and pepper.
- Chop the little gem and mix with the carrot and the dressing in a salad bowl.
5
- Heat the No Fairytales carrot tortillas in the microwave for 1 - 2 minutes at 700W (see Tip).
- Peel the shell off the eggs and cut them in quarters.
Tip: if you don't have a microwave, heat up the tortillas in a frying pan for 30 seconds per side over medium-high heat.
6
- Fill the tortillas with the salad, eggplant, onion, chickpeas, eggs and onion chutney.
