Fried eggplants and zucchinis with black-eyed peas in lavash
Description
Preheat the oven to 200 degrees. Whisk together vinegar, lemon juice, 1 tablespoon of oil, and 1 teaspoon of thyme and oregano in a small bowl. Set aside. Lightly spray a baking sheet with oil. Mix eggplants, zucchini, onion, and the remaining 2 teaspoons of thyme and oregano in a large bowl. Spread in a single layer on the prepared baking sheet. Drizzle with the remaining 2 tablespoons of oil. Roast, stirring occasionally, until golden, 30 to 35 minutes. Let cool slightly. Transfer the vegetable mixture to a large bowl. Add peas and tomatoes, season with salt and pepper. Pour the prepared sauce over the top. Arrange mozzarella in the center of each lavash. Place 1 1/4 cups of the vegetable mixture on each lavash. Roll up, cut in half, and serve.