17 June 2015

Don't Want to Have Rice for Sahur? Try This Cous Cous Eggplant Hummus Wrap Recipe

Okay yes, that sounds like a lot of stuff stuffed into one little wrap but man, do they go amazingly well together!

You’ve got the dense, creaminess of the hummus, the freshness of the salad and the flavourful eggplant filling all fitted nicely in a wholemeal tortilla. Resistance is futile, we tells yah! 

It’s a quick and filling recipe for sahur too! The hummus and salad can be made ahead of time, and the eggplant takes barely 15 minutes to prepare (though this can also be made ahead of time and reheated during sahur).

Here’s how to make it!

For the Cous Cous Salad part, check out the recipe here.

For the Hummus part, check out the recipe here.

Eggplant Filling Ingredients:
1 large eggplant, sliced
10 large cherry tomatoes, sliced in half
2 large red onions, blended 
5 cloves garlic, roughly blended 
A handful of coriander, roughly chopped
Light soy sauce
Cumin powder
Extra virgin coconut oil
Sea salt + cayenne pepper
Wholemeal tortilla wraps

1. Slice the eggplant thinly. 

2. Sauté the onion and garlic puree in hot coconut oil until it starts to dry up.

3. Toss in the tomatoes, and sauté until they start to soften.

4. Add in soy sauce and cumin powder, and stir until it forms a thick paste.

5. Add in the eggplant slices, and cover as much as possible with the paste.

6. Cover the pan and let simmer for about 10 minutes, until the eggplant start to soften.

7. Season with sea salt and cayenne pepper.

8. Turn off heat and toss in the coriander (yeah, we went a bit overboard here…).

9. And that's that for the eggplants! 

10. Get each component ready and assemble away! 

If you're trying out this recipe, tag it with #bldbobjulie and we'll come stalkin'! 

For our Muslim readers, we wish you a blessed Ramadhan ahead and Selamat Berpuasa! 

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