Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Lebanese wrap with baked eggplant and fresh herbs
 
 
4 ServingsPTM25 min

Lebanese wrap with baked eggplant and fresh herbs


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

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


Nutrition

385Calories
Sodium10% DV240mg
Fat29% DV19g
Protein16% DV8g
Carbs14% DV43g
Fiber20% DV5g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407