Aubergine Wrap

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Serves: 2

Preparation: About 20 mins

Cooking Time: 25 mins

 

Recipe courtesy of Dianne Morrisey USA published on social media - 1.11.25

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One roll is completely filling and requires no side dishes.

You can fill these with whatever you like, but the combination

suggested below was unexpectedly tasty.

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Ingredients:

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2 large aubergine (eggplants), finely sliced lengthwise

Olive Oil

Salt and Pepper

250g grated Mozzarella cheese

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Filling:

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1 pack of broccoli spears

Generous knob butter

2 large garlic cloves, peeled and minced

1 pack cherry tomatoes, washed and halved

1 pack rocket (arugula)

Balsamic vinegar

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1. Preheat oven to 400C.
    

2. Using a mandolin or a sharp knife, slice a  eggplant thin (I used one that was on the thinner side). Arrange on a parchment lined baking sheet in a rectangle, being careful to make sure the ends of each circle are touching.
    

3. Brush the aubergine with olive oil and then season with salt and pepper. 
    

4. Sprinkle with 1 cup shredded mozzarella .
    

5. Bake for 25 minutes or until the cheese is golden. 
    

6. Remove from oven. Invert it and flip it over.  Fill it with whatever you want!
    

7. Fill with Pesto - Herby ricotta - arugula - garlic infused buttered broccoli - peppers and cherry tomatoes chopped - balsamic glaze then roll up.