Roasted Eggplant Pickle and Olive Paleo Vegetarian Wrap

roasted eggplant, pickle, olive

There are times when the only thing that will hit that particular craving, that particular spot, is a pickle or an olive.  There’s an undeniable satisfaction that comes from eating something that’s been soaking in a brine.  Pickles and olives take something that’s already pretty tasty, like a roasted paleo vegetarian roasted eggplant wrap, and pushes it way over the top.  Welcome to flavor-town.  You’re the mayor.

The technique:

First you’ll want to roast the eggplant.  Cut it vertically into thin slivers, then rub olive oil onto the surface and roast in an oven at 350 degrees for 20 to 25 minutes.  Salt and pepper to taste.  When it’s done let it cool, then cut off the skin and cut into long vertical strips.

Then assemble the wraps.  First a layer of lettuce (if we used flour tortillas it wouldn’t be paleo anymore), then red cabbage slivers, sliced sugar snap peas, olives, sandwich pickles, red bell pepper, mushroom nut vegetarian cutlets, and finally long slivers of the roasted eggplants.

Assemble on saran wrap on sushi mats, and wrap tight like a burrito.

The ingredients:

  • Red lettuce
  • red cabbage slivers
  • sliced sugar snap peas
  • olives
  • sliced pickles
  • red bell pepper slices
  • mushroom nut vegetarian cutlets
  • long slivers of roast eggplant

When I eat lunches like this, especially when I’m trying to do the eat vegan before 6pm thing, I find that I have a lot more energy and just generally feel better all the time.  If you make this and like it, let me know.

Roasted Eggplant Pickle and Olive Paleo Vegetarian Wrap
oneworldplate: 
Recipe type: Paleo Vegetarian
Cuisine: paleo vegetarian wrap
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
 
Roasted eggplant, pickles and olives make a great paleo vegetarian wrap.
Ingredients
  • Red lettuce
  • red cabbage slivers
  • sliced sugar snap peas
  • olives
  • sliced pickles
  • red bell pepper slices
  • mushroom nut vegetarian cutlets
  • long slivers of roast eggplant
Instructions
  1. First roast the eggplant, by cutting it vertically into thin slivers, then rubbing olive oil on the surface and roasting in an oven at 350 degrees for 20 to 25 minutes. Salt and pepper to taste.
  2. When it's done let it cool, then cut off the skin and cut into long vertical strips.
  3. Add a layer of lettuce, then red cabbage slivers, sliced sugar snap peas, olives, sandwich pickles, red bell pepper, mushroom nut vegetarian cutlets, and finally long slivers of the roasted eggplants.
  4. Assemble on saran wrap on sushi mats, and wrap tight like a burrito.

 

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