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Mediterranean Eggplant Wraps

Mediterranean eggplant wraps are a terrific make-ahead lunch, or if you can’t resist…just lunch. Soft flatbread is rolled around grilled veggies, soft goat cheese, and herby basil. Sounds like the perfect excuse for a picnic to us.

A plate with three eggplant wraps and loose basil leaves, with a whole red pepper in the background

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. The wraps travel well and the eggplant will taste even better when the wraps come to room temperature. Wait until the last minute to cut them in halves or, if you like, slice them for little aram-style sandwiches for a party platter.–Maggie Foard

Mediterranean Eggplant Wraps

A plate with three eggplant wraps and loose basil leaves, with a whole red pepper in the background

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.

Maggie Foard

Prep 15 mins

Cook 35 mins

Total 50 mins

Entrees

American

4 servings

359 kcal

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*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.

Serving: 1portionCalories: 359kcal (18%)Carbohydrates: 40g (13%)Protein: 12g (24%)Fat: 17g (26%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 13mg (4%)Sodium: 331mg (14%)Potassium: 577mg (16%)Fiber: 7g (29%)Sugar: 11g (12%)Vitamin A: 2500IU (50%)Vitamin C: 85mg (103%)Calcium: 124mg (12%)Iron: 2mg (11%)

Recipe Testers’ Reviews

Originally published September 29, 2009

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