Eggplant and Cauliflower Wraps

Name: Eggplant and Cauliflower Wraps
Prep time: 25 min
Cook time: 25 min
Yield: 4-6 wraps
Cuisine: Middle Eastern

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roubashahin.com.au

Mains

Golden eggplant, cauliflower, tahini, and fries—this Lebanese wrap brings back all the childhood flavours I grew up with.

PREP TIME

25 minutes

COOK TIME

25 minutes

SERVES

4-6 wraps

About this recipe

This Eggplant & Cauliflower Wrap is built from the simplest ingredients—things you’ll always find on a traditional mezza table. Fried eggplant. Cauliflower. Potatoes. Parsley. Tahini. But growing up, these weren’t just sides. Our mums turned them into full meals—wrapped in bread, stuffed into lunchboxes, or handed to us when we came home starving.

The combination is magic. Crispy, creamy, salty, fresh. And it fills you. That was the whole point. This wrap was never about being fancy—it was about using what was already in the kitchen and turning it into something satisfying. And yes, while you can bake or air-fry the veg, nothing beats that classic fried texture.

If you’ve made my Cauliflower Wrap, this one is the next step. A little richer. A little more layered. But still all comfort.

Ingredients

For the vegetables and chips

2 medium eggplants cut into 1 cm round slices
1 medium head cauliflower, cut into medium size florets
2-3 potatoes, peeled and cut into thick chips
Vegetable oil, for frying
Salt, to taste

For the tahini sauce (tarator)

1⁄3 cup tahini
3 tablespoons lemon juice
1⁄4 cup water (add more if needed)
1 small garlic clove, crushed
Salt, to taste

To assemble

4-6 large Lebanese flatbreads + extra for layering inside each wrap
1⁄2 cup chopped parsley
2 spring onions, finely chopped

Notes from Rouba

I don’t salt the eggplant beforehand—I fry it straight in hot oil
You can roast or air-fry the vegetables, but the flavour won’t be quite the same
Wrapping with a torn top piece of bread helps avoid soggy wraps
These wraps taste best fresh, but the veggies can be prepped earlier

Method

Step 1. Prepare the vegetables and chips

Start by frying the chips. Heat the vegetable oil in a deep pan and fry the potato chips in batches until golden and crisp. Remove onto paper towel and season with salt while still hot. Next, fry the eggplant slices on both sides until deep golden brown and soft. Drain on paper towel. Lastly, fry the cauliflower florets—don’t cut them too small, they shrink while cooking. Fry until golden and crisp on the outside, then drain on paper towel.

Step 2. Make the tahini sauce

In a small bowl, whisk together the tahini, lemon juice, crushed garlic, and salt. Gradually add water until smooth and pourable. Adjust the consistency to your liking.

Step 3. Assemble the wrap

Open a piece of Arabic flatbread and use just the bottom half. Tear off about one-third from the top and place that piece over the base, close to you—this helps absorb moisture and prevents the bread from going soggy. Start layering with slices of eggplant, followed by cauliflower, then a handful of hot chips. Sprinkle over the chopped parsley and spring onion, and drizzle generously with tahini sauce. Roll tightly and enjoy warm.

A Few Things You’ll Want To Know

How important is the bread in this wrap?
Very. If the bread isn’t fresh and soft, it’ll tear or feel dry when you roll it. Use Lebanese flatbread that’s pliable and thin, and if needed, warm it slightly so it’s easier to work with. And don’t skip the torn top layer inside—it keeps everything from going soggy.

Is there a reason to fry the chips, cauliflower, and eggplant in that order?
Yes—and it makes a big difference. Start with the chips because they release the least residue into the oil. Then move to the cauliflower, which gets crispy without discolouring the oil too much. Always fry the eggplant last—it soaks up more oil and darkens it quickly, which can affect the look and taste of anything fried after it.

Can I skip the tahini sauce or swap it for something else?
Absolutely. While I love tahini in this, I know not everyone does. A simple squeeze of tomato sauce works well too—especially if you’re feeding younger ones who prefer familiar flavours.

Do I need to follow the ingredient quantities exactly?
Not exactly. The quantities I’ve given are a guide to help you get a good balance between the cauliflower, eggplant, and chips. But vegetables come in all shapes and sizes—so use your judgement. If your eggplants are smaller or your cauliflower is massive, adjust accordingly. What matters is that each wrap feels balanced, not overloaded with one thing. Trust your eye—and your taste.

Can I roast or air-fry the veg instead of deep frying?
You can—but the flavour and texture will be different. Roasted versions are still delicious, just not quite the same as the ones we grew up with. If you're short on time or prefer less oil, air-frying is a good compromise.