COOKING MEHTOD
Remove the seeds from bell pepper and cut lengthwise on 6 pieces.
Cut the eggplant into 7-8mm thick slices.
Put the veggies into a bowl, add extra virgin olive oil, lemon juice, “Italian herbs” mix and salt.
Mix well with your hands, covering each piece in your marinade.
Add more olive oil if necessary. Set aside to marinate for at least 30 minutes, then place the veggies in one layer on a baking sheet covered with foil or baking paper and bake at 220 degrees for 30-40 minutes, until the eggplant is soft.
Cool down the vegetables after cooking.
Take lavash (or flour tortilla), lay it flat and cut into rectangles.
Spread hummus on each piece of lavash, then evenly place the roasted veggies and put pink salmon chunks on top of the veggies.
Roll the wraps. You can cut each wrap in two if it’s too big.
Enjoy!
