These eggplant wraps are a cinch make. Roasted eggplant, goat cheese, and basil are rolled in flatbread into wraps. The wraps are best at room temp.
About Maggie Foard
Maggie Foard is the author of Goat Cheese. She was first introduced to fresh goat cheese on her son’s field trip to a local goat farm, where she fell in love with the cheese, not to mention with the farm itself. She’s since become an avid chef, incorporating goat cheese and other goat dairy products into her cooking whenever possible. Foard lives on 12 acres in rural San Mateo County, CA, with her husband, Jim, and their son, Eric. She raises her own chickens for eggs and has dogs, cats, ducks, peacocks, and of course, goats.
Salmon tacos are filled with roasted corn, peppers, and onions and are drizzled with a chile adobo cream. These salmon tacos are an easy casual dinner.
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