Eggplant Wraps
These can be served as an entrée, part of a picnic or for a light lunch.
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 Mundella feta (your choice of style)
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 cm 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, then brush marinade over both sides of eggplant and grill on both sides until lightly brown. Arrange all eggplant on a clean counter or large board and 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. The rolls will keep fresh for 2 to 3 hours in refrigerator.
Serves
This recipe creates 12 eggplant rolls. Use about 3 rolls per serve for lunch or an entrée.
Variations
After grilling eggplant brush with horseradish cream. Add a thin slice of roast beef after the lettuce.
Use other delicious varieties of Mundella feta.
Use Mundella Ricotta, thinly sliced ham and grained mustard.
Recipe from Perth Diet Clinic website and is used with kind permission of Peggy Stacy.
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