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Grilled eggplant burritos

with mozzarella, green leaves and a sun-dried tomato dressing
A super simple and quick recipe with all the flavours of the roasted eggplant combined with melted cheese and an Italian dressing.
  • Nice and quick!

    Nice and quick!

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, wheat, soya, gluten, mustard

Utensils:

Ingredients

Wheat wraps

Eggplant

Garlic

Mozzarella

Mix of green leaves

Italian dressing

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2540
607
38
7
56
11
13
18
11
866

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash the vegetables. Cut the eggplant into quarters lengthwise and then in half. Finely chop the garlic. Mix the eggplant with the garlic and 2 tablespoons of olive oil in a bowl. Place them on a baking tray and bake them in the oven for approx. 15 minutes until tender. When removing from the oven, remove the pulp with a spoon and discard the skin. Set aside. Leave the oven on at 180 degrees.
3.
Grate the cheese. Chop the green leaves.
4.
Place the wraps on a baking tray and add a base of the Italian dressing, the cheese, the green leaves and the eggplant. Close them by folding them in half and bake in the oven for 1 minute. Remove from the oven and serve.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2540
607
38
7
56
11
13
18
11
866
kJ
kcal
g
g
g
g
g
g
mg
mg