Sandwiches, burgers, and wraps
Inspired by the Aegean coast’s tradition of roasting eggplant, this dairy-free wrap combines flame-roasted eggplant and red pepper with sumac and pomegranate molasses, wrapped in thin lavash flatbread. It travels well for picnics and gatherings.
Turn the eggplant and red pepper over a burner flame or on a grill until the skins are charred. Once cool enough to handle, peel and coarsely chop them.
Dice the tomato, cut the onion into thin half-moons, and chop the parsley.
Mix the roasted eggplant and pepper with the tomato, onion, and parsley. Add the olive oil, sumac, pomegranate molasses, salt, and black pepper, toss to combine, and let rest for 10 minutes.
Spread a thin layer of filling over the lavash, sprinkle with Turkish red pepper flakes if desired, and roll tightly. Cut in half before serving.
Do not spread the filling too close to the edges of the lavash, or the wrap may tear when sliced. Contains wheat (gluten, lavash).
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