Name: Eggplant Tomato Wrap with Spicy Sweet Chili Sauce
Prep time: 15 min
Cook time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 eggplant ((medium sized, chopped)); 1 red bell pepper ((medium sized, chopped)); 1 cup sun-dried tomatoes ((soaked for 1-2 hours)); 1/2 cup cherry tomatoes; 1/4 white onion ((chopped)); 1 handful oregano ((fresh)); 1 cup chia seeds; 2 Tbsp apple cider vinegar ((raw)); pinch of himalayan pink salt ((optional)); 1 1/2 cup tomatoes ((chopped)); 1/2 cup sun-dried tomatoes; 1 Tbsp apple cider vinegar ((raw, more for higher acidity taste)); 3 dates ((or other sweetener of the choice)); 1 celery stalk; pinch of cayenne spice pepper ((more if desired)); pinch of chili spice pepper ((more if desired)); 1 cucumber ((small)); 1 tomato ((small)); 1 carrot ((small)); 2 lettuce leaves; 1/2 green onion ((stalk)); 1 onion ((red, sliced)); 1 Tbsp pumpkin seeds ((or sunflower seeds, or hemp seeds; optional)); 1 Tbsp sauerkraut ((raw; optional))

Eggplant Tomato Wrap with Spicy Sweet Chili Sauce

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

Serves

Level

Mod

Ingredients

Ingreds.

Total

30min

There’s nothing like a good wrap! It’s like a salad sort of, but only better. These raw vegan eggplant tomato wraps are crunchy, spicy and filled with lots of flavors! They make for a great lunch or dinner. It’s a whole new way to enjoy eggplant!

Ingredients

Eggplant Tomato Wrap

1 eggplant (medium sized, chopped)
1 red bell pepper (medium sized, chopped)
1 cup sun dried tomatoes (soaked for 1-2 hours)
1/2 cup cherry tomatoes
1/4 white onion (chopped)
1 handful oregano (fresh)
1 cup chia seeds
2 Tbsp apple cider vinegar (raw)
pinch of himalayan pink salt (optional)

Spicy Sweet Chili Sauce

1 1/2 cup tomatoes (chopped)
1/2 cup sun dried tomatoes
1 Tbsp apple cider vinegar (raw, more for higher acidity taste)
3 dates (or other sweetener of the choice)
1 celery stalk
pinch of cayenne spice pepper (more if desired)
pinch of chili spice pepper (more if desired)

Inside the wrap

1 cucumber (small)
1 tomato (small)
1 carrot (small)
2 lettuce leaves
1/2 green onion (stalk)
1 onion (red, sliced)
1 Tbsp pumpkin seeds (or sunflower seeds, or hemp seeds; optional)
1 Tbsp sauerkraut (raw; optional)

Servings:

Units:

Directions

Prep

15 min

Total

30 min

Preparing the wrap

Place all the ingredients into a high speed blender or food processor and blend until almost smooth
Pour the mixture into 2 dehydrator trays and smooth with a spatula.
Dehydrate at 120 F for 4 hours and turn over.
Flip the wraps and dehydrate at 115 F until dry for another 4-6 hours (do not over-dry, or it will become brittle and will be hard to fold).

Preparing the vegetables for the wrap

Chop the vegetables that will go inside the wrap.
Combine all of the ingredients for the Spicy Sweet Chili Wrap in the high speed blender and blend until desired consistency is achieved. Mix the chopped vegetables in the sauce.
Place the eggplant wrap onto the saran paper and wrap the vegetables inside the wrap. Enjoy!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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