middle eastern eggplant wrap - Eat Fresh – Eat FRESH HK
Instructions 6–7 kale leaves – 2 cups shredded Mint leaves ¼ cup finely diced onion 2 tablespoons olive oil 2 tablespoons lemon juice ¼ teaspoon salt optional s
Ingredients
- 6–7 kale leaves – 2 cups shredded
- Mint leaves
- ¼ cup finely diced onion
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- ¼ teaspoon salt optional
- sliced cherry tomato, radishes, feta, yogurt, eggplant
- 2 tablespoons tahini paste
- 4 wraps or tortillas
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