I went to a friends house for a bbq, and she made bbq’d eggplant, and my husband and I loved it! This is also the same friend who inspired me to make eggplant parmesan. I never used to like eggplant, but now can’t seem to get enough of it. So, I bought one this weekend, and was actually going to bbq it like she did, but decided to roast it instead and put it into a wrap. However, plain roasted eggplant in a wrap is a little boring, so I added a few other ingredients to make it a little bit different. This was a fantastic and easy meal. I made two extra wraps, for our lunch the next day and they were delicious!
If you don’t have a panini press, a sandwich maker or a quesadilla maker can also work. Or, you can even put it in the oven, but they don’t turn out quite as well in the oven as they would using one of the above appliances.
Makes 4 wraps
1 red pepper, diced
1 medium eggplant, diced
1 medium zuccini, diced
Half red onion, diced
4 cloves garlic
2 cups cherry tomatoes
¼ cup balsamic vinegar
1 ½ tbsp olive oil
¼ cup goats cheese
½ cup havarti cheese, grated
4 large whole grain wraps
Preheat oven to 425 degrees. On a greased pan, mix red pepper, eggplant, zuccini, onion, garlic and tomatoes with vinegar and oil. Place in oven for about 45 minutes, or until vegetables are tender. Remove from oven. Add goats cheese.
Take a wrap and lay it flat. Place ¼ of the havarti cheese on the bottom of the wrap, followed by ¼ of the vegetables. Wrap like this - http://mexicanfood.about.com/od/techniques/ht/burritofolding.htm. Place into a panini press for a few minutes, until the cheese has melted, and the wrap is golden brown.
If you don’t have a panini press, just wrap the cheese in the tortilla and place in the oven for a couple of minutes. Don’t over-cook it in the oven, otherwise it will dry out. However, use a panini press, or a sandwich maker/quesadilla maker for best results.
