> These Sicilian Eggplant Wraps are a perfect example of how the slightest ingredient hacks can make a big impact on the quality of nutrition you consume per calorie. Eggplants have some surprising health benefits and are rich in essential nutrients like manganese, folate, potassium, vitamin K, vitamin C, and fiber. And they are particularly rich in essential fatty acids. In this recipe we are simply replacing wraps or flatbread made from flour with grilled eggplant slices, making this a simple healthy solution for any busy schedule.
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FOR THE TOMATO VINAIGRETTE: 2 tbsp. fresh basil, julienned 1 basket cherry tomatoes 3 tbsp. extra virgin olive oil 1 tbsp. red wine vinegar 1 shallot, grated or minced Sea salt & pepper to taste
FOR THE WRAPS: 1 medium-large eggplant, sliced into ¼” rounds (or sliced length-wise for larger wraps) 1 tbsp. extra virgin olive oil 16 thin asparagus spears, woody ends removed 1 medium zucchini, cut lengthwise into spears 1/2 tsp. Frontier Coop Turmeric Twist Sweet Blend spice (Or make your own using this recipe) Sea salt & pepper to taste ½ bunch watercress ½ cup Kite Hill almond ricotta cheese
First make the tomato vinaigrette. Cut at least half of the cherry tomatoes in half in order to release some of the tomato juices and create a consistency that is easier to use as a topping. In a small mixing bowl, combine the tomatoes, basil, olive oil, vinegar, shallot, salt and pepper. Mix well and set aside. NOTE: The vinaigrette can be made up to a few days ahead and the flavor will improve with time.
For the wraps, get your bbq grill or a stovetop grill, griddle, or grill pan hot. Maintain at about medium-high heat. Brown the eggplant slices on both sides. Don’t worry about marinating or putting oil on the eggplant. It will be plenty juicy once you add all the other ingredients and you don’t want it to become oversaturated with oil and juices. This process should take 5-7 minutes per side to brown. They are ready when they are soft and pliable. Set aside.
Add the tablespoon of olive oil to the griddle, or if using a bbq grill, toss the asparagus and zucchini in the oil. Add the vegetables to the grill and cook until brown. Sprinkle the spices on the vegetables while they are grilling, and season with salt and pepper, This should only take 10 minutes and 20 at the most. Remove and set aside.
To assemble the wraps, arrange the eggplant slice “wraps” on a flat surface. First add about a tablespoon of ricotta cheese to each eggplant slice and spread out a little. Then add a few sprigs of watercress, then 1 or 2 spears of zucchini, and a couple asparagus. Then top with a spoonful of tomato vinaigrette. Be sure and get some of the juices from the vinaigrette onto each wrap because those fantastic flavors will soak into the eggplant and make them super delicious. You may have to be patient with the tomatoes as they might want to roll around, depending on how you cut the tomatoes and how small or high stacked your wraps are.
Enjoy immediately as a hand-held meal or eat with a knife and fork.
Sicilian Eggplant Wraps with Cherry Tomato Vinaigrette
Ingredients
- FOR THE TOMATO VINAIGRETTE:
- 2 tbsp. fresh basil julienned
- 1 pint cherry tomatoes
- 3 tbsp. extra virgin olive oil
- 1 tbsp. red wine vinegar
- 1 medium shallot grated or minced
- 1/2 tsp. Sea salt & pepper to taste
- For the Wraps:
- 1 large eggplant sliced into ¼” rounds (or sliced length-wise for larger wraps)
- 1 tbsp. extra virgin olive oil
- 16 thin asparagus spears woody ends removed
- 1 medium zucchini cut lengthwise into spears
- 1/2 tsp. tsp. Frontier Turmeric Twist Sweet Blend spice or your favorite spice or herb blend
- 1/2 tsp. Sea salt & pepper to taste
- 1/2 bunch watercress
- 1/2 cup Kite Hill almond ricotta cheese
Instructions
- First make the tomato vinaigrette. Cut at least half of the cherry tomatoes in half in order to release some of the tomato juices and create a consistency that is easier to use as a topping. In a small mixing bowl, combine the tomatoes, basil, olive oil, vinegar, shallot, salt and pepper. Mix well and set aside. NOTE: The vinaigrette can be made up to a few days ahead and the flavor will improve with time.
- For the wraps, get your bbq grill or a stovetop grill, griddle, or grill pan hot. Maintain at about medium-high heat. Brown the eggplant slices on both sides. Don’t worry about marinating or putting oil on the eggplant. It will be plenty juicy once you add all the other ingredients and you don’t want it to become oversaturated with oil and juices. This process should take 5-7 minutes per side to brown. They are ready when they are soft and pliable. Set aside.
- Add the tablespoon of olive oil to the griddle, or if using a bbq grill, toss the asparagus and zucchini in the oil. Add the vegetables to the grill and cook until brown. Sprinkle the spices on the vegetables while they are grilling, and season with salt and pepper, This should only take 10 minutes and 20 at the most. Remove and set aside.
- To assemble the wraps, arrange the eggplant slice “wraps” on a flat surface. First add about a tablespoon of ricotta cheese to each eggplant slice and spread out a little. Then add a few sprigs of watercress, then 1 or 2 spears of zucchini, and a couple asparagus. Then top with a spoonful of tomato vinaigrette. Be sure and get some of the juices from the vinaigrette onto each wrap because those fantastic flavors will soak into the eggplant and make them super delicious. You may have to be patient with the tomatoes as they might want to roll around, depending on how you cut the tomatoes and how small or high stacked your wraps are.
- Enjoy immediately as a hand-held meal or eat with a knife and fork.