Enjoy the rich blend of roasted eggplant and creamy goat cheese in this wrap, enhanced with fresh basil and a hint of lemon. The smoky, tender slices of eggplant complement the tangy goat cheese, all encased in a soft tortilla. Simple to prepare, this wrap makes a delightful lunch or a light dinner, packed with fresh, Mediterranean flavors, suitable for vegetarians or anyone who appreciates the unique combination of eggplant and goat cheese.
Ingredients
- 1 whole eggplant, sliced
- 2 tbsp olive oil for drizzling
- 4 whole tortillas
- 1 cup crumbled goat cheese
- 1/2 cup chopped basil leaves
- 1 whole lemon, juiced
- salt, to taste
- pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Arrange the sliced eggplant on a baking sheet and drizzle with olive oil. Season lightly with salt and pepper.
- Roast the eggplant for about 20 minutes until it is tender and slightly browned.
- Warm the tortillas in a dry skillet or briefly in the microwave until they are pliable.
- Spread goat cheese evenly on each tortilla.
- Layer the roasted eggplant slices over the goat cheese. Add chopped basil and drizzle with lemon juice.
- Roll up the tortillas, folding the edges inward to hold the fillings.
- Serve immediately.
Keywords: Mediterranean, Quick Meals, Vegetarian
Spice Rack: Basil
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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