Flatbread wraps with roasted potato and eggplant

There are many things I love about working from home. I get to stay in my pajamas all day. I get to be around fluffy puppy Mowgli. I can blare Punjabi music in the living room. But my favorite thing about working from home is that sometimes, hubbs and I meet up for a quick lunch. There were 4-5 years when we'd mainly see each other very late in the evenings or only the weekends because of work, so having hubbs home for dinner every evening is awesome. Seeing him in the middle of the day is an even bigger treat.

Usually, for lunch, we'll just grab food at a place near his work. This time, however, I decided to pack a lunch and take it to him. I wanted to make something healthy, but filling. The problem? Thanks to my new best friend called Neuroscience PhD Thesis (sorry, current BFFs!), I have little time for grocery shopping or creative cooking. What's worse, I'm left with tiny, annoying bits of food leftover that usually end up going bad from sitting around too long. I had a little time today to run to the grocery store. However, I decided that I MUST clear my fridge and counter of leftover clutter before buying anything new. That's how these wraps were born.

Ingredients:

  • 4-5 medium potatoes, peeled and diced
  • Salt
  • Pepper
  • 1 tbsp red pepper flakes
  • 1 tbsp dried parsley
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • Olive oil
  • 1/2 large eggplant, diced
  • 3 large garlic cloves, sliced
  • 1/4 cup marinara sauce
  • 2 slices "Flatout" flatbread from Costco (just discovered this last weekend at Costco, so good)
  • 2 tbsp diced onion
  • 1 tbsp diced jalapeno
  • 3 tbsp chopped cilantro
  • juice of 1/2 a lime

Prep:

Preheat oven to 450 degrees F. Place potato pieces on a baking tray lined with aluminum foil and season with salt, pepper, red pepper flakes, parsley, turmeric, and red chili powder. Drizzle with olive oil. Pop it in the oven and about 10-15 minutes later, season the eggplant and garlic the same way in a separate tray and put that in the oven. The eggplant and garlic don't take as long to roast as the potatoes, and you don't want to burn them. When veggies are done (about 35 minutes for the potatoes and 20-25 minutes for the eggplant), assemble the wraps. Spread a little heated marinara sauce on the flatbread and place the potatoes and eggplant/garlic mixture in the center. Add chopped onion, jalapeno, cilantro, and lime juice to a non-reactive bowl and mix well. Add this garnish on top of the veggies and roll up the wrap. I packed these in foil and took them to hubbs along with a yogurt-fruit dessert. If you have any of the roasted potatoes left, put them in this salad.

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