fast Mediterranean eggplant wraps


In summary, convert a whole eggplant to tortilla wrap stuffer with Mediterranean flavors and textures. Serves 4 people.

Raw Ingredients


  1. Lay a single-depth bed of sliced eggplant in a large frypan. Some recipes suggest baking, but I always end up with chewy eggplant in that case.
  2. Drizzle a thumb-width line of olive oil over each eggplant round (which is very absorbent at this stage - be careful).
  3. Sprinkle Italian seasoning on each round.
  4. Cook on medium-high heat for 10-15 minutes, until a fork can penetrate with relative ease.
  5. Put about 3-4 rounds and cheese slices in each wrap, and let wraps sit in pan until cheese is soft.
  6. Add remaining stuffer ingredients. Serve immediately.

215 words. Post tags: Mediterranean, vegetarian, eggplant, and eats.

Post content is written by Jason Zerbe and licensed CC BY-NC 3.0.