This and other recipes can be found at: http://www.mundellafoods.com.au
Eggplant Wraps
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.
- 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.
This recipe creates 12 eggplant rolls.
Serving suggestion:- about 3 rolls 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.