Cuisine California, Farm to Table, Italian, Vegan, Vegan Italian
Servings 4servings
Calories 273kcal
Ingredients
FOR THE TOMATO VINAIGRETTE:
2tbsp.fresh basiljulienned
1pintcherry tomatoes
3tbsp.extra virgin olive oil
1tbsp.red wine vinegar
1mediumshallotgrated or minced
1/2tsp.Sea salt & pepper to taste
For the Wraps:
1largeeggplantsliced into ¼” rounds (or sliced length-wise for larger wraps)
1tbsp.extra virgin olive oil
16thin asparagus spearswoody ends removed
1mediumzucchinicut lengthwise into spears
1/2tsp.tsp. Frontier Turmeric Twist Sweet Blend spiceor your favorite spice or herb blend
1/2tsp.Sea salt & pepper to taste
1/2bunchwatercress
1/2cupKite 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.
Notes
Nutrition Facts
Sicilian Eggplant Wraps with Cherry Tomato Vinaigrette
Amount per Serving
Calories
273
% Daily Value*
Fat
21
g
32
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
501
mg
22
%
Potassium
915
mg
26
%
Carbohydrates
20
g
7
%
Fiber
8
g
33
%
Sugar
9
g
10
%
Protein
8
g
16
%
Vitamin A
2400
IU
48
%
Vitamin C
47.9
mg
58
%
Calcium
40
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.