• In a small bowl, combine the sun-dried tomatoes with warm tap water and let stand while you prepare the remaining ingredients.
• Remove the stem from the eggplant and cut in half lengthwise. Cut each half into ¼-inch-thick strips, then crosswise into ¼-inch cubes. In a medium bowl, toss the eggplant with salt, pepper, and the eggplant spice blend.
• Peel and coarsely chop the yellow onion.
• Crumble the tofu into ½-inch pieces.

In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the eggplant and onion, season with salt and pepper, and stir in 1½ cups water. Cook, stirring occasionally, until the eggplant has softened, 8 to 10 minutes. Transfer to the bowl used to season the eggplant and mash with a masher or the bottom of a cup or bowl. Stir in the tofu and season to taste with salt and pepper. Do not clean the pan.
While the eggplant cooks, prepare the ingredients for the cauliflower “rice” salad.

• Remove the sun dried tomatoes from the soaking liquid; discard the soaking liquid and coarsely chop the tomatoes.
• Juice the lemon.
• Peel the cucumbers, if desired, and trim off the ends; cut lengthwise into quarters, then crosswise into quarter inch pieces.
• Coarsely chop the pistachios.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In the same pan used for the eggplant, over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the cauliflower “rice” and cook, stirring occasionally, until the cauliflower starts to soften, 3 to 5 minutes. Off heat, stir in the sun dried tomatoes, cucumber, pistachios, feta, 1 tablespoon lemon juice, and 2 tablespoons olive oil. Season to taste with salt and pepper.
While the cauliflower “rice” cooks, assemble the eggplant wraps.

Spoon the eggplant mixture along one end of the lavash. Top with the kale and roll up each lavash into a wrap. Cut the wraps in half crosswise

Transfer the wraps to individual plates. Serve the cauliflower “rice” salad on the side.

Kids can!

• Soak the sun dried tomatoes.
• Crumble the tofu.
• Juice the lemon.
• Strip the leaves from the parsley.
• Assemble the eggplant wraps.