Indian Eggplant Wraps
Get transported to the streets of India with this unique wrap. Eggplants spiced with a robust Indian spice mix are roasted to perfection and take centerstage in a tortilla wrap. A cooling Greek yogurt dip is the perfect accompaniment.
Servings
Produce
Asian Eggplant
12 6 oz
Cucumber
1 0.5 Whole
Lime
1 0.5 Whole
Yellow Onion (Organic)
1/2 0.25 Whole
Protein & more
Flour Tortillas
4 2 Whole
Cashews
2 1 oz
Curry leaves
2 1 tablespoon
Greek Yogurt
4 2 oz
Skewer
8 4 Whole
Pantry items
Olive oil
4 2 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Mustard powder
1 0.5 tablespoon
Cumin powder
1 0.5 tablespoon
Turmeric, ground
1 0.5 teaspoon
Granulated Garlic
1 0.5 teaspoon
Red pepper flakes
1 0.5 teaspoon
Prep ahead (optional)
a. Chop eggplant into 2" cubes. b. Finely dice yellow onion. c. Peel cucumber as desired, grate. d. Slice lime into wedges for serving.
Instructions
1
Prep:
a. Soak skewers for 30 minutes before starting the cook.
b. Set oven to broil.
2
Cook the eggplant:
a. In a large bowl, mix 2 tbsp olive oil and ½ tsp salt with Indian spice mix.
b. Add the eggplant (chop 2" cubes) and mix well to coat evenly.
c. Thread eggplant cubes into skewers and place on a baking tray.
d. Broil in oven for 8-10 minutes or until eggplant is tender and begins to char. Turn the skewers every 2-3 minutes for an even cook.
e. Remove cooked eggplant from skewers into a bowl.
3
Assemble wraps and serve:
a. In a small saute pan, add the cashews and curry leaves. Toast for about a minute. Watch closely.
b. Add the cucumber (peel as desired, grate) and yellow onion (finely dice) to the Greek yogurt. Season with ½ tsp salt. Mix well.
c. Heat the flour tortillas on a griddle for 30 seconds each side.
d. Place eggplant cubes, yogurt dip, toasted cashews & curry leaves and lime (slice into wedges) in serving bowls and let diners assemble their wraps as desired. Enjoy!
Chef's notes
If wraps are not your meal of choice, you can sub the tortillas for buns and enjoy a roasted eggplant slider meal.
This recipe has been adapted from Taste
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
Village Farms,
Marfa, TX
Marfa, TX
Animal Farm,
Cat Spring, TX
Cat Spring, TX
Bouldin Food Forest,
Rogers, TX
Rogers, TX
Buena Tierra Farms,
Fredonia, TX
Fredonia, TX
Dilorio Farms,
Hempstead, TX
Hempstead, TX
Engel Farms,
Fredericksburg, TX
Fredericksburg, TX
Good Flow Honey,
Austin, TX
Austin, TX
Hairston Creek Farms,
Burnet, TX
Burnet, TX
Hifi Mycology,
Austin, TX
Austin, TX
Homestead Gristmill,
Waco, TX
Waco, TX
K. H. Farms,
Poteet, TX
Poteet, TX
Pedernales Valley Farms,
Federicksburg, TX
Federicksburg, TX
Lightsey Farms,
Mexia, TX
Mexia, TX
Texas Olive Ranch,
Carrizo Springs, TX
Carrizo Springs, TX
Thomas Kindle,
Grand Saline, TX
Grand Saline, TX
Top of Texas,
Farwell, TX
Farwell, TX
US Citrus,
Hargill, TX
Hargill, TX
Bella Verdi,
Dripping Springs, TX
Dripping Springs, TX
Country Boy Farms,
Kennard, TX
Kennard, TX
Francis and Thatcher,
Manor, TX
Manor, TX
James Farm,
Prairie Ronde, LA
Prairie Ronde, LA