Eggplant hummus wraps with smoky tomato confit – loaded with creamy hummus, roasted smoky tomatoes, and chopped kalamata olives, these wraps taste amazing, and are the perfect summer meal or appetizer.

This is such a wonderful summer dish, that can be served either as appetizer, or light supper. The eggplants when done right, are one of the most exciting vegetables for me. I usually just grill a whole bunch, and marinade in olive oil, vinegar and garlic, then add them to salads, or eat as is. In this recipe I use a big, juicy slice of eggplant as a wrapper, to enclose some of my other favorite Mediterranean ingredients into a luscious mouthful of goodness. By skipping the pita or tortilla traditionally used in wraps, you won’t lose anything, except calories. The slight smokiness of the tomatoes, and the light garlic flavor go so well with the juicy charred eggplant flesh, you won’t miss the dough.

My only piece of advice: cut the eggplants thick, and brush liberally with olive oil on both sides, then broil them on high – that way they don’t dry up, and remain soft and juicy. If your slices are too thin, they may burn quickly, and get dry.

The smokey tomato confit can be made in advance, and used in salads and sandwiches, and I strongly suggest you make a double batch. You can also use this recipe for slow-roasted tomatoes, if you’re not a fan of smoky flavor.

To speed things up, you can use store-bought quality hummus, prepared olive tapenade, and sun-dried tomatoes from a jar. To serve this as an appetizer, you can cut the eggplant into rounds, and rather than folding it into wraps, just top each slice with the hummus, tomatoes, and olives. Sprinkle some chopped parsley for added color and freshness. Oh, and if you really want to take it to the next level, add a few pieces of pita chips in the wrap for added crunch, and flavor.

Enjoy!

Need more eggplant recipes? Check out these:

Eggplant in garlic tomato sauce

Eggplant dip

Marinated grilled vegetables with whipped goat cheese