Roasted Eggplant and Tomato Wrap
Warm whole-grain wraps filled with tender roasted eggplant, sweet caramelized tomatoes, creamy ricotta, and fresh basil—a simple vegetarian wrap with bright Italian flavors. The eggplant and tomatoes develop deep, concentrated flavor when roasted together with garlic and balsamic vinegar, then pulled together with a light ricotta spread and aromatic basil.
Steps
Before you start
- Preheat your oven to 425°F (220°C)
- Line two large baking sheets with parchment paper or foil
- Gather all ingredients and prep the vegetables before starting to roast
Prepare and season vegetables
- On a large cutting board, prepare the eggplant by cutting it into ½-inch (1.3 cm) thick rounds, then cut each round into quarters to create bite-sized pieces (about 1½ inches / 4 cm on each side).
- Halve the cherry tomatoes lengthwise and mince the garlic.
- In a large bowl, combine the eggplant quarters and halved cherry tomatoes.
- Drizzle with 4 tablespoons (60 ml) of olive oil, 2 tablespoons (30 ml) of balsamic vinegar, and the minced garlic.
- Add a generous pinch of kosher salt and several turns of freshly ground black pepper.
- Toss gently but thoroughly to coat all the eggplant and tomato pieces evenly.
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Tip: Don't skip the salt at this stage—it draws out moisture from the eggplant and helps it roast evenly rather than steam.
Spread on baking sheets
- Divide the eggplant and tomato mixture evenly between two prepared baking sheets, spreading them in a single layer.
- Try to arrange the eggplant pieces with the cut sides down to encourage browning and caramelization.
- Leave some space between pieces so they roast rather than steam.
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Tip: Crowding the pan will trap steam and soften rather than caramelize the vegetables. Use two full sheets if needed.
Roast until golden and tenderOven 425°F / 220°C
- Place both baking sheets into a preheated 425°F (220°C) oven.
- Roast for 32–35 minutes, stirring and rotating the pans halfway through (around the 17-minute mark) to ensure even browning.
- The eggplant should be deeply golden and very tender, and the tomato skins should be wrinkled and slightly charred at the edges.
- The edges of the eggplant will brown darkly—this is ideal for flavor.
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Ready when: Eggplant is golden-brown and very soft; tomato skins are wrinkled and charred at edges
Tip: If your oven runs cool, the vegetables may need a few extra minutes. Look for caramelization on the eggplant, not just softness.
Make ricotta spread
- While the vegetables roast, prepare the ricotta spread.
- In a small bowl, combine 1 cup (250 g) of room-temperature ricotta cheese, the zest of half a lemon, half of the chopped fresh basil (about ¼ cup / 6 g), a pinch of kosher salt, and a few turns of black pepper.
- Stir gently until the basil is evenly distributed.
- The mixture should taste bright and herby with a subtle lemon note.
- Taste and adjust salt and pepper as needed.
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Tip: Use room-temperature ricotta so it spreads smoothly. If it's cold from the fridge, let it sit out for 10–15 minutes first.
Cool roasted vegetables
- Once the vegetables are roasted, carefully remove both baking sheets from the oven.
- Let them cool for about 5 minutes on the counter so they're warm but not piping hot, which makes them easier to wrap and prevents the wraps from getting soggy immediately.
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Ready when: Vegetables are warm but cool enough to handle without steaming
Tip: Don't let them cool completely—warm vegetables taste better in wraps and won't dry them out if served right away.
Warm wraps
- While the vegetables cool, warm the four wraps.
- Place them directly over a gas flame for 2–3 seconds per side, or warm them in a dry skillet over medium heat for about 30 seconds per side until they're pliable and slightly charred.
- Alternatively, wrap them loosely in a damp paper towel and microwave for 20–30 seconds.
- Keep the warmed wraps stacked and covered with a clean kitchen towel to stay warm.
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Ready when: Wraps are warm, pliable, and may have light char marks
Tip: Warming the wraps makes them flexible and less likely to tear. If you warm them too much ahead, cover them so they don't dry out.
Assemble wraps
- Lay one warm wrap on a clean work surface.
- Spread about 3–4 tablespoons (75–100 g) of the basil ricotta spread in the center of the wrap, leaving about 1 inch (2.5 cm) clear on all sides.
- Top the ricotta with one-quarter of the roasted eggplant and tomato mixture (roughly ¾ cup / 180 ml), distributing it evenly.
- Scatter a few of the reserved whole or torn basil leaves on top, and add a light pinch of red pepper flakes if using.
- Fold the sides of the wrap in about 1 inch (2.5 cm), then roll tightly from the bottom up, tucking in the sides as you go to create a snug cylinder.
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Tip: Don't overfill—a wrap that's too full will burst and be hard to eat. The filling should be about ½ inch (1.3 cm) thick.
Serve
- Arrange the four assembled wraps seam-side down on a serving platter or individual plates.
- Serve immediately while the wraps are still warm and the eggplant is at its best.
- The wraps can also be wrapped individually in parchment paper or foil for easy handling.
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Tip: Serve with a squeeze of fresh lemon or a small bowl of extra balsamic vinegar for drizzling on the side.
Good to know
Tips
- Roasting the eggplant and tomatoes together allows them to share flavors and caramelize beautifully—the tomato juices flavor the eggplant and vice versa, concentrating sweetness and creating depth.
- For the best texture, cut the eggplant into thick rounds and quarters rather than thin slices; thin eggplant can become mushy and won't develop the same golden exterior.
- The ricotta spread is key to holding the wrap together and adding creamy richness. If you find ricotta bland, don't skip the lemon zest and basil—they transform it into a bright, flavorful base.
- If you have leftover roasted vegetables, toss them into pasta, add them to a grain bowl, pile them on crostini, or blend them into a smooth spread for sandwiches. They keep for 3 days in the fridge and are incredibly versatile.
Make ahead
Roasted eggplant and tomatoes can be prepared up to 1 day ahead and stored in an airtight container in the refrigerator. Reheat gently in a 325°F (160°C) oven for 8–10 minutes or in a skillet over medium heat for 5 minutes, stirring occasionally. Ricotta spread can be made up to 4 hours ahead and stored in an airtight container in the refrigerator. Allow it to come to room temperature (about 10 minutes) before assembling wraps.
Storage & reheating
Assembled wraps are best eaten immediately but can be wrapped tightly in foil or parchment paper and stored in the refrigerator for up to 2 hours before serving. Let them come to room temperature for 10 minutes before serving so the ricotta is spreadable and the flavors are fully developed. Do not freeze assembled wraps, as the eggplant and tomatoes will become watery upon thawing. Leftover roasted vegetables and ricotta spread can be stored separately in airtight containers in the refrigerator for up to 3 days.
Substitutions
- whole-milk ricotta cheese → cream cheese or goat cheese (chèvre). Use the same amount as ricotta. Goat cheese will be tangier; cream cheese will be milder and richer. Both work beautifully with the roasted vegetables.
- cherry tomatoes, mixed colors (optional but recommended) → Roma tomatoes or heirloom tomatoes, cut into ¾-inch (2 cm) chunks. Larger tomatoes will take slightly longer to roast (add 3–5 minutes). They'll have a different texture but the same caramelized flavor.
- fresh basil leaves → fresh mint or fresh oregano (use half the amount for oregano, as it's more potent). Mint will give a cooler, fresher flavor; oregano will be earthier and more Mediterranean. Adjust quantity to taste.
- large whole-grain or multigrain wraps (or flour tortillas) → pita bread, focaccia, or grilled ciabatta slices. Pita can be stuffed like a pocket; focaccia or ciabatta should be spread, filled, and eaten open-faced or as a sandwich.
