Chickpea flour wraps with eggplant and yogurt sauce
Instructions
Pour the flour into a bowl, add the water a little at a time, and stir with a whisk to prevent lumps from forming.
Let the batter rest in the refrigerator for at least 1 hour; skim off any foam that has formed on the surface, then add the oil, salt, and pepper.
Cook the batter in a lightly oiled nonstick pan, pouring 1–2 ladlefuls of batter at a time; flip the crepes when bubbles form on the surface.
Transfer the crepes to a plate and cover them to keep them soft.
Cut the eggplant into small cubes; transfer the eggplant to a pan with the crushed garlic, 2–3 tablespoons of oil, cumin, and oregano.
Cook over medium heat for about 10 minutes, add the chickpeas and 3–4 basil leaves, and continue cooking for 5–6 minutes, or until the eggplant is tender.
Season with salt and pepper.
Cut the cherry tomatoes into small pieces and season with salt and pepper.
Prepare the yogurt sauce by mixing all the ingredients together.
Serve the wraps with the eggplant and chickpeas, cherry tomatoes, and yogurt sauce; they can be served either open or folded into a half-moon shape.
