Eggplant and Hummus Wrap

1. 1

   Preheat oven to 425F.

2. 2

   Brush eggplant slices on both sides with oil and arange in single layer on baking sheet.

3. 3

   Bake 15 minutes, turning slices over halfway through, so they brown on both sides.

4. 4

   Split each pita in half, forming 8 rounds.

5. 5

   Spread hummus on each pita round, leaving 1-inch border around the edges.

6. 6

   Divide eggplant among pitas; top with lettuce.

7. 7

   Roll sandwich tightly, but not so tight that filling spills out.

8. 8

   Wrap each roll in waxed paper, twisting ends to hold together.

9. 9

   (Can be made 4 hours ahead and refrigerated.)

10. 10

    Just before eating, cut wraps in half diagonally with serrated knife and serve still in waxed paper.

* Per serving · 4 servings · Values may vary.

No additional tips available.