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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My daughter loves eggplant. Ingredients:
4 teaspoons olive oil |
1 garlic clove, finely chopped |
1 1/2 teaspoons fresh basil, chopped |
salt |
fresh ground black pepper, to taste |
2 small eggplants |
1/2 cup low-fat cream cheese, whipped or 1/2 cup goat cheese |
4 flour tortillas, sliced in half, lengthwise |
2/3 cup spinach or 2/3 cup arugula |
4 slices tomatoes |
Directions:
1. For the grilled eggplant: Preheat the grill.
2. Mix the olive oil, garlic, salt, pepper and 1/2 teaspoon of the basil together.
3. Slice the eggplants lengthwise into 1/2 slices. Brush the slices on both sides with the olive oil mixture.
4. Grill the eggplant slices until they become soft in the center, about 2 to 3 minutes on each side.
5. For the wraps: Mix the cheese, the remaining teaspoon of basil, salt and pepper together. Set aside.
6. Spread the tortillas out on a work surface in front of you. Spread the cheese mixture out on the tortillas, then top with the spinach or arugula, a slice of tomato and a few slices of eggplant. Tightly roll the tortillas into a cylinder, ending with the seam side down.
7. Cut the wraps on the diagonal and serve.
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