What's For Dinner: Roasted Eggplant and Tomato Naan Wraps

{roasted eggplant and tomato naan (un)wrap}

I have become a bit of a magazine junkie of late--I think this week I'll try to highlight a few recipes from some of my favorite magazines. The inspiration for tonight's dinner comes from the article "30 Fast and Fresh Spring Dinners" from the April issue of Sunset magazine. The recipe that instantly caught my eye from the article was the one for Grilled Eggplant Naan Wraps with Tahini-Yogurt Dressing. Since I've never cooked with eggplant before, I decided this recipe would be a good one to start out with. I made a few substitutions (such as roasting the eggplant and tomato rather than grilling them) and additions to the magazine's recipe, and I have to say my wrap turned out rather tasty.

Roasted Eggplant and Tomato Naan Wraps

makes two servings

1 eggplant, sliced into 1/2" rounds (I cut the super-wide rounds in half)

1/2 medium-sized tomato, cut into wedges

4 tablespoons extra virgin olive oil

pinch kosher salt

pinch freshly ground pepper

1 cup plain yogurt

1/4 cup tahini

3 tablespoons freshly-squeezed lemon juice

1 tablespoon garlic, minced (about 3 cloves)

1 teaspoon kosher salt

2 pieces of naan

1 cup arugula

feta cheese, crumbled

1. Preheat the oven to 400 degrees.

2. Place the sliced eggplant rounds on a baking sheet. Brush each side with olive oil. Leave space on one side of the sheet for the tomato slices, which you will add after the eggplant has roasted for awhile.

3. Roast for about 20 minutes.

4. Slice the tomato half into thin wedges. Brush with olive oil and season with salt and pepper. Add the tomato slices to the baking sheet. While the baking sheet is out of the oven, flip the eggplant rounds and brush with more olive oil if necessary.

5. Roast for an additional 10 minutes.

6. To make the dressing, whisk together the yogurt, tahini, lemon juice, garlic, and kosher salt. (Note: this recipe makes a TON of tahini-yogurt dressing; you may opt to 1/2 or 1/4 the recipe; or just save the extra and use it for a salad dressing or sandwich dressing later in the week, as I plan to do.)

7. Prepare the naan by brushing it lightly with olive oil then heating it in the oven for about 3 minutes at 400 degrees after the veggies are done roasting.

8. To make the wraps, place the naan on a plate, add a handful of arugula in the center, then add several pieces of eggplant and the tomato slices. Top with crumbled feta cheese and a spoonful of the tahini-yogurt dressing.

9. Fold the sides over to make a wrap. (I totally eat wraps with a fork, so I just ate it open-faced.)

{the roasted eggplant (half)rounds and tomato wedges}