Charred Eggplant Hummus Wraps
Smoky grilled eggplant hummus layered with crisp cucumber, roasted red peppers, and greens wrapped in soft flatbread—this Mediterranean-inspired lunch is easy to assemble at camp and packs deep flavor for a mid-day trail break.
Equipment
- Grill grate or campfire grill
- medium mixing bowl
- Foil (optional)
- Knife
- Cutting board
Ingredients
- 1 large eggplant sliced lengthwise into 1/2-inch slabs
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/2 cup hummus
- 1 lemon zested and juiced
- 4 flatbreads or large pitas warmed
- 1/2 cup roasted red peppers sliced
- 1/2 cup cucumber thinly sliced
- 1 cup mixed greens
- 1/4 cup fresh parsley chopped
Instructions
- Drizzle eggplant slices with olive oil and sprinkle with sea salt and smoked paprika.
- Preheat grill grate over medium campfire heat or hot coals. Grill eggplant slices for 4-5 minutes per side until charred and tender. Set aside to cool slightly.
- Roughly chop the grilled eggplant and mash in a bowl with hummus, lemon zest, and 1 tablespoon lemon juice. Taste and season with extra salt if needed.
- Warm flatbreads over the grill for 30 seconds per side.
- Spread eggplant hummus generously onto each flatbread. Layer with cucumber, roasted red peppers, mixed greens, and parsley.
- Roll up each wrap tightly, tucking in the ends. Slice in half and serve immediately or wrap in foil for an on-the-go lunch.
Notes
Grilling eggplant directly over fire adds authentic smokiness. These wraps are perfect for car camping or longer lunch stops, and leftovers keep well in a cooler for the next day.
Nutrition
Calories: 331kcal | Carbohydrates: 49.7g | Protein: 10.4g | Fat: 11.4g | Saturated Fat: 2.3g | Sodium: 860mg | Fiber: 7.1g | Sugar: 5.3g