Veggie Burrito with Roasted Eggplant and chickpea puree

Veggie Burrito with Roasted Eggplant and chickpea puree


May 2, 2018

Try your own version of  healthy burrito using Misso Multi slicing Attachment. Enjoy!

  • Prep: 25 mins
  • Yields: 5 Servings
Veggie Burrito with Roasted Eggplant and chickpea puree


1 Cut the cucumbers, carrots and cabbage into 2x3 inch horizontally

2Slice the eggplant into halves, poke some holes into the skin. Preheat Breville smart oven pro about 170 Deg C.

3Line up the Eggplants into the pan, season with salt and pepper. Drizzle olive oil all over the eggplants and Roast for 1 hr under 170 Deg C.

4While Roasting prep the veggies using the Misso Multi mincing attachment. Mince carrots, cukes and cabbage.

5When the eggplant roasting is done, place the eggplants ,garlic, chickpeas in the Breville kinetix control Blender.Season with salt, pepper, cumin powder , 1 cup of olive oil and 2 tablespoon misso roasted white sesame seeds before processing. Process until mixture is smooth.

6Spread the eggplant and chickpea mixture into the flat bread then lay all the sliced veggies. Roll it to form a wrap.

7Use misso Chili-sesame oil as hot sauce if you want to add a little heat. Enjoy.


5 packs Burrito Wrap

1/2 Cabbage

1 Cucumber

2 pcs Carrots

1 can Chickpeas


For the Sauce

1 pc Garlic

1 pc Onion

2 pcs Eggplant

1/8 tsp Cumin Powder

Sesame oil



Olive oil


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