If you think the name of this dish is a mouthful, wait until you've made it... then you'll understand what a mouthful really is!
The wraps make a great plate for parties, and the temporary silence caused by people filling their mouths won't last long once they start raving about how good they taste and what a wonderful host you are!
Ingredients
Eggplant wraps
2 large globe eggplants
1 cup Kalamata Olive Hummus
1/2 cup smokey tomato confit (recipe below)
1/2 cup olive oil
Tomato confit
450g cherry tomatoes, halved
2 tbsp olive oil
1 tsp sea salt
1 tbsp dried oregano leaves
1 tsp garlic powder
1 tsp smoked paprika
Instructions
Tomato confit
1. Preheat the oven to 180C (350F).
2. Mix all the ingredients together, spread out on a lined baking tray, and roast for 40 minutes.
3. Let cool, and place in a glass jar.
Eggplant wraps
1. Cut the sides off the eggplants lengthwise to "flatten" them , and then cut the remaining flesh into 1cm-thick slices. Sprinkle liberally with salt and place in a colander for 15-20 minutes to release any bitter liquid. Rinse, and pat dry.
2. Brush the slices with olive oil on both sides and season with more salt.
3. Preheat the grill to high and roast for about 5 minutes per side until very soft. Let cool.
4. Spread 2-3 tbsp of the hummus on each slice and top with 2 tbsp of tomato confit. Fold over, secure with a toothpick, and marvel at how delicious they look!
