This clever appetizer uses thinly-sliced eggplant for the wrappers. With the addition of garlic, tomato, parsley, and spices, these wraps have a decidedly Italian flair.
Recipe developed by the Naked Food Chefs.
In a medium saucepan, sauté the garlic in the vegetable broth for 4 minutes. Add the eggplant slices and cook, covered, for 10 minutes, or until eggplant is lightly cooked.
In a small bowl, mix the tomatoes, hemp seeds, almonds, parsley, and turmeric. Squeeze lime juice into the mix and stir.
Spread the eggplant slices flat. Add some tomato mixture to each slice and roll into cone-shaped wraps, making sure only one end of the wrap is closed.
Sprinkle remaining tomato mix on top as well and serve.
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