Articles & Recipes
Eggplant Wraps
Can be served as an entrée, part of a picnic or for snacks with predinner drinks
Ingredients
1 large eggplant (400 grams)
2 teaspoons olive oil (10 ml)
2 teaspoons Balsamic vinegar (10 ml)
1 tabsp lemon juice (20 ml)
200 grams low fat (16%) fetta
300 grams lettuce leaves
24 pieces well drained semi sun-dried tomatoes (100 grams)
24 large basil leaves
Method
* Cut eggplant length- wise into thin 3.5 mm slices to yield 12 large long slices. Left- over small pieces may be grilled and added to the wraps.
* Prepare marinade by mixing oil, vinegar and lemon juice together.
* Brush marinade over both sides of eggplant.
* Grill until lightly brown, turn and grill for a couple of minutes more.
* Arrange all eggplant on a clean counter or large board.
* Cut fetta into 12 long thin strips.
* Top each grilled eggplant slice with lettuce leaves, then 2 basil leaves, a strip of fetta and finally 2 pieces of semi sun-dried tomato.
* Roll, tucking end under and refrigerate or serve. They are quite pliable and shouldn’t require a toothpick to hold them.
* Will keep fresh for 2 to 3 hours in refrigerator.
Serves : 12
Quantity per Serve : rolls
Nutrients per Serve :
KJ 300, Calories 72, Carbohydrates(grams) 3, Fat(grams) 4.6, Protein(grams) 5.3
Note
Suggest about 3 rolls for lunch or an entrée. Gluten Free, Egg Free, Vegetarian
Variations
* After grilling eggplant brush with horseradish cream. Add a thin slice of roast beef after the lettuce.
* Substitute other flavoursome cheeses such as mature cheddar or blue cheese for fetta.
* Use firm ricotta, thinly sliced ham and grained mustard.
Tips
Saturated fat 1.8 g