Mediterranean Eggplant Mash Wraps with Chickpea–Feta Salad

Enjoy a vibrant and flavorful Mediterranean-inspired meal with these delicious eggplant mash wraps, complemented by a zesty chickpea-feta salad and savory turmeric onions.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 4 wraps

Course: Dinner, Lunch, Main Dish

Cuisine: Mediterranean

Ingredients Equipment Method Notes

Ingredients

For the Eggplant Mash

2 large eggplants about 2 lbs total, choose firm and glossy eggplants
4 tbsp olive oil extra virgin, for rich flavor in the mash
6-8 pieces sundried tomatoes finely chopped, adds concentrated tomato flavor
4 cloves garlic minced, for aromatic depth
0.5 tsp smoked paprika adds a warm, smoky note to the mash
0.5 tsp ground cumin for earthy and warm undertones
1 tsp dried oregano classic Mediterranean herb, enhances flavor
to taste Salt and black pepper season generously to balance flavors
1-2 tbsp lemon juice freshly squeezed, for brightness and acidity
as desired g Fresh dill or parsley optional, for garnish and fresh herb aroma

For the Chickpea–Feta Salad

2 cup cooked chickpeas drained and rinsed if using canned, ensures proper texture
2 tbsp olive oil for warming the chickpeas and infusing spices
0.5 tsp smoked paprika for a subtle smoky flavor in the salad
0.5 tsp ground cumin enhances the earthy flavor of the chickpeas
0.25 tsp chili flakes adds a gentle kick, adjust to your spice preference
to taste Salt and black pepper season well to bring out the flavors
0.5 cup crumbled feta cheese adds a salty, tangy, and creamy element
0.5 cup chopped fresh parsley for freshness and vibrant color
0.5 lemon lemon juice freshly squeezed from half a lemon, brightens the salad

For the Turmeric Onions

1 large onion very thinly sliced, for quick softening and mild flavor
1 tbsp olive oil helps soften the onions and distribute spices
1 tsp ground turmeric for vibrant color and anti-inflammatory benefits
1 tsp lemon juice adds a tangy note to the onions
pinch chili flakes just a hint of heat to complement the turmeric
to taste Salt to season the turmeric onions
as desired g Fresh dill optional, for an extra layer of fresh flavor

For Serving

as needed pieces Warm pita or flatbread essential for building the wraps

Equipment

Baking Sheet
Large Bowl
Skillet

Method

Preheat the oven to 450°F. Pierce the eggplants with a fork, place on a baking sheet, and roast for 35–45 minutes until soft and collapsed. Cool, then scoop flesh into a bowl and mix with olive oil, sundried tomatoes, garlic, paprika, cumin, oregano, lemon juice, salt, and pepper. Mash until smooth but slightly textured.
Warm the chickpeas in a skillet with olive oil, paprika, cumin, chili flakes, salt, and pepper for a few minutes. Remove from heat and stir in feta, parsley, and lemon juice.
Place sliced onions in a bowl. Add olive oil, turmeric, lemon juice, chili flakes, and salt. Massage for 30 seconds until softened and vibrant.
Warm the pita or flatbread. Spread eggplant mash inside each wrap, spoon chickpea salad on top, and add turmeric onions. Finish with fresh herbs if desired, wrap tightly, and serve.

Notes

This recipe is highly customizable! Feel free to add other fresh vegetables like cucumber or bell peppers to the chickpea salad, or swap out the feta for a different cheese if preferred. Best served immediately while the pita is warm.