Veggie Lavash Rollups

This is an easy, quick-to-make appetizer that is a nice addition to your holiday table. It features Lavash flatbread. What is Lavash? 

Lavash is a flatbread made more than 3,000 years ago in a region between the Black and Caspian Seas. Ancient civilizations of this region baked it in subterranean clay ovens (tonir) during the wheat harvest. I like Lavash because it is different. I think your family and friends will like it too. Here’s how I fill the Lavash before rolling it up and slicing into round bite-sized pieces. 

Ingredients: 

4 medium carrots (washed but not peeled) 

1 garlic clove (minced) 

½ cup Vegenaise 

1/3 cup water 

1 teaspoon Dijon mustard 

Salt and pepper to taste 

1 Lavash flatbread 

2 tablespoons olive oil 

1 eggplant (peeled and chopped into ½-inch cubes) 

½ pound button mushrooms (chopped) 

1 red onion (chopped) 

Directions: 

Cook carrots in boiling water until soft. Drain off water. Grate carrots in a medium bowl. Add Vegenaise, water, mustard, garlic and salt and pepper to carrots. Set aside. 

Fry eggplant in olive oil until soft – about 5 minutes. Add mushrooms and onion and continue cooking for about 5 minutes more. Add this mixture to the carrot mixture and stir briefly to combine. 

Lay the Lavash bread on plastic wrap. Spread veggie mixture evenly on top of the Lavash. Carefully roll Lavash up on top of the plastic wrap. Seal the finished veggie roll in the plastic wrap and refrigerate for at least a couple of hours. 

To serve, slice into 1" pieces.