Eggplant Protein Bread Wraps with Hummus and Cucumber Tomato Salad

Remember a few weeks ago when my life changed forever after I made the Jerusalem Cookbook's recipe for hummus? Well, my world just got rocked again by a sandwich inspired by one in that very same book. (I am telling you: if you don't have it, buy the book!) I'll call this my take on sabih, a fried eggplant sandwich that has a tahini sauce, along with a spicy cilantro sauce in the book.

Since I had a plethora of sauces already in my fridge, I didn't want to make any additional ones, so I did a riff on the recipe in the book and I have to say: it's the best sandwich I have ever eaten. Even better than this one. Or this one.

I just love the interplay of textures and flavors in this eggplant wrap: smooth and creamy hummus, rich with garlic and tahini, silky smooth eggplant, crunchy and fresh cucumber tomato salad, and the satisfying bite of hard boiled eggs, all wrapped up in a soft, warm flatbread. Divine!

The original recipe calls for pita or white bread, but I am currently having a bit of a love affair with P28 protein flat bread. I discovered it at Wegman's a few week's back and I just love the texture, which is hearty enough to hold the sandwich of even a messy eater like me. 

Not that it lasts that long.

Eggplant Protein Bread Wraps with Hummus and Cucumber Tomato Salad

Ingredients

1 eggplant, peeled and cut into long strips, about 1.5 inches thick, sprinkled with salt and allowed to rest for 20 minutes

cup of olive oil

1 seedless cucumber, small diced

5 campari tomatoes, small diced

juice of one lemon

drizzle of olive oil

salt and pepper

one green onion, thinly sliced

Life-changing hummus, to taste

2 hardboiled eggs, quartered

protein flat bread, cut in half (I LOVE p28 high-protein flat bread )

Instructions

In a cast iron skillet, heat olive oil over medium-high. Add the eggplant and fry for about 6 minutes on each side. It should be a rich brown color...almost burnt, but not quite. The eggplant will be very soft. Remove with a slotted spatula and drain on a paper towel. Allow them to cool to warm or room temperature.

Meanwhile,  mix together cucumber, tomatoes, green onion, lemon juice, olive oil, and salt and pepper in a medium bowl. 

Warm your flatbreads in a 350 oven for just a few minutes. You will want 1/2 a flatbread per person.

Spread the flatbreads with your desired amount of hummus. add a 2-3 strips of eggplant. Top the eggplant with cucumber tomato salad and a few of the hard boiled egg quarters.

Serve with a green salad.