Lebanese wrap with baked eggplant and fresh herbs

Name: lebanese wrap with baked eggplant and fresh herbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 eggplant; el wheat flour; 4 el sunflower oil; 1 tl chilimelange; 1 green pepper; 10 g fresh fresh mint; 10 g fresh coriander; 4 Lebanese wrap; 4 el Mister Kitchen's v spread chili pepper; 4 el baked onions

Wraps filled with eggplant, paprika, mint, coriander and pepper spread with fried onions.

Ingredients

Directions

Cut the aubergine into cubes of 1 cm. Mix the flour with salt to taste.
Heat the oil in a large frying pan and fry the aubergine for 8 minutes on a high heat.
Change regularly. Add the chilimelange for the last minute. Let the eggplant drain on a plate with a few layers of kitchen paper.
Halve the peppers, remove the stalk and seedlings and cut the flesh into small cubes. Slice the mint leaves and coriander.
Heat a frying pan without oil or butter.
Brush the wraps on both sides with the rest of the oil and bake for 20 seconds. Turn halfway. Place on a plate.
First divide the chilli spread and then the eggplant, paprika, mint, coriander and onions over the wraps. Serve immediately.