Mediterranean Eggplant Wraps
These eggplant wraps are the absolute perfect hors d'oeuvre or picnic food. They can be made and assembled a day in advance and refrigerated.
Ingredients
- 1 medium eggplant, diced
- 2 red bell peppers, diced
- 1 medium sweet onion, diced
- 6 to 8 garlic cloves, minced
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 4 ounces chèvre*
- Four (8-inch) soft Mediterranean flat breads or flour tortillas
- 1 cup sliced basil leaves
Instructions
- Preheat oven to 400°F (200°C).
- Combine the eggplant, peppers, onion, and garlic in a heavy ovenproof skillet, and toss with the oil, salt, and pepper. Roast the eggplant mixture in the oven for about 30 to 35 minutes, until everything has cooked down and is highly fragrant. Let cool a bit.
- Warm the chèvre for 15 seconds on low in a small bowl in the microwave to soften it.
- Spread 1/4 of the warmed chèvre on each flatbread or tortilla. Spoon on some of the eggplant mixture and sprinkle on 1/4 cup basil. Roll up the wrap from one side, jelly-roll style.
- At this point, cover the wraps in plastic and refrigerate until later, if need be. To serve, cut the eggplant wraps in half or slice them into appetizer size pieces.
Notes
*What can I substitute for chèvre?
Generally speaking, the name chèvre encompasses any French cheese made from goat's milk. In this recipe, the author is going with the creamy, tangy goat cheese--you know, the kind that comes in a log shape and goes so well with figs or cranberries. If you want to try something different, though, we have some suggestions. Soft feta will make a very flavorful sub here. Boursin or cream cheese will give you both the tang and the creamy texture of goat cheese. Ricotta or mascarpone will work well too but without the tanginess.Nutrition
Serving: 1portion | Calories: 359kcal | Carbohydrates: 40g | Protein: 12g | Fat: 17g | Saturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 331mg | Fiber: 7g | Sugar: 11g