Name: Spicy Eggplant Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup (60 ml) oil-packed sun-dried tomatoes, drained and finely chopped; 1/4 cup (60 ml) mayonnaise; 12 large slices eggplant, about 1/2 inch (1 cm) thick; 1/2 cup (125 ml) olive oil; 1/4 cup (60 ml) balsamic vinegar; 1/2 tsp hot pepper flakes; 4 large wheat tortillas; 4 lettuce leaves; Salt and pepper

Ingredients

Sun-dried tomato mayonnaise
- 1/4 cup (60 ml) oil-packed sun-dried tomatoes, drained and finely chopped
- 1/4 cup (60 ml) mayonnaise
Wraps
- 12 large slices eggplant, about 1/2 inch (1 cm) thick
- 1/2 cup (125 ml) olive oil
- 1/4 cup (60 ml) balsamic vinegar
- 1/2 tsp hot pepper flakes
- 4 large wheat tortillas
- 4 lettuce leaves
- Salt and pepper

Preparation

Sun-dried tomato mayonnaise
- In a bowl, combine the sun-dried tomatoes and mayonnaise. Set aside.
Wraps
- In a large skillet over medium-high heat, brown half the eggplant slices on both sides in half the oil. Season with salt and pepper. Deglaze with half the balsamic vinegar and reduce until dry. Sprinkle with half the hot pepper flakes. Set aside on a plate. Repeat with the remaining eggplant slices. Let cool.
- Spread each tortilla with sun-dried tomato mayonnaise. Garnish with eggplant slices and lettuce leaves. Roll up the tortillas. Serve warm or cold.

Spicy Eggplant Wraps

Categories

Ingredients

Sun-dried tomato mayonnaise

Wraps

Preparation

Sun-dried tomato mayonnaise

Wraps

Personal Note