☐ 1 (12-ounce) eggplant, cut into 1/2-inch-thick slices
☐ 2 tablespoons olive oil, divided
☐ 1/4 cup chopped fresh flat-leaf parsley
☐ 1/8 teaspoon kosher salt
☐ 1 (8-ounce) container plain hummus
☐ 4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
☐ 1/2 cup crumbled feta cheese
PREPARATION
1. Heat a large grill pan over medium-high heat.
2. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear.
3. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear.
4. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.
5. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges.
6. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.
