I was gifted some exotic looking organic eggplant this week. I have only ever used the dark purple variety in my cooking before. Anyone know what variety these are? Eggplant is not something we eat an awful lot of in this home. If they find their way into my shopping basket it would usually be for one of three recipes I make - moussaka, veggie stack or roasted eggplant dip. With this new variety I wanted to try something new and let me tell you these eggplant wraps are lick ya lips delish!
Can be served as a light lunch, entree, part of a picnic or for nibbles with pre dinner drinks.
You will need...
1 large eggplant
2 teaspoons of olive oil
2 teaspoons of Balsamic vinegar
1 tablespoon of lemon juice
200 grams low fat feta
300 grams lettuce leaves
24 pieces well drained semi sun dried tomatoes (100 grams approx)
24 large fresh basil leaves
You then need to...
Cut eggplant length wise into thin 3.5 mm slices - 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 the 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 feta into 12 long thin strips. Top each grilled eggplant slice with lettuce leaves, then 2 basil leaves, a strip of feta 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.































