English
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.
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Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, wheat, soya, gluten, mustard
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.