Whether you are a vegan, keto, or healthy fats lover – this eggplant and spinach wraps will be a great choice for your rock climbing day at the crag!
I started as a meat and candy lover and came across a long way to enjoy vegan dishes more than anything. It is easy to prepare, and it does not take a lot of time. I fudged this recipe while mixing and playing with ingredients available at the moment. More often than not, these dishes would turn out to be great, like the one I will share with you today.
Apart from being a meat lover, I’m also a rock climber. I need to take all the nutrients necessary to be able to perform at my best. This dish allows me to ditch the meet. I regularly bring it to the crag because it is easy to prepare, and it will not spoil quickly while sitting in my bag for a couple of hours. Also, it will not leave me bloated or sleepy after lunchtime when I need to focus on my climbing.
A non-stick pan is not necessary, but it is recommended for this recipe. By using it, you can reduce the amount of oil. I recommend using cold-pressed sunflower oil. It’s not just that it smells great, it is healthier than regular, refined oil. Other used ingredients are eggplant, fried chickpeas, tick, almonds, and hazelnuts.
Cut eggplant to little pieces, add some salt and leave them for 20 minutes to release juice. After 20 minutes, squeeze the juice from the eggplant. Add some cold-pressed sunflower oil to the pan. When the pan is hot enough, add a handful of fried chickpeas, and a handful of ticks, almonds, and hazelnuts. Frie them a little bit, so they would start to smell nice. Add squeezed eggplant. It will release more juice and blend into a dish that will get you full, happy, and ready to rock.
- A spoon of cold-pressed sunflower oil
- One eggplant
- A handful of fried chickpeas
- A handful of tick, almonds, and hazelnuts
Extra tip: It will go nicely with rice, but if you are on a keto diet, lose the rice, and you will get a delightful keto meal.
If the rise is not your thing, you can use this eggplant mixture as a filling for a spinach wraps. These wraps are extremely easy to make, and they will make this meal a specialty.
Mix all the ingredients in a blender until the dough is smooth. Pour approximately 1/3 cup of the dough into a non-stick pan. You can add a few drops of oil to the pan. Be sure to use a non-stick pan. Cook for two minutes on low or medium heat, turn the tortilla over and bake on the other side for about 1 minute. Enjoy healthy spinach tortillas! Fill tortillas with ingredients of your choice. We used olives, sauce, rice, peppers, corn, cherry tomatoes, or any other ingredients you fancy.
1 cup chickpea flour
1/2 cup tapioca flour/starch
60 g of fresh baby spinach leaves
240-270 ml of water
1/3 teaspoon of salt
optional filling ingredients (rice, corn, paprika, tomato, sauce)