Vegetarian wraps with eggplant and grilled cheese
Buen Provecho!
Ingredients
- 1 Egg plant
- 1 Zucchini
- 2 Carrots
- 1 Spring onion
- 1 pack iGrilled cheese/haloumi
- 4 Wraps
- 3 EL Lemon juice
- 1 Prise Salt, pepper, cumin
- 1 Becher Greek yogurt
- a bit of Chili
Instructions
- Peel and finely grate the carrots. Clean the spring onion and chop finely.
- Make a marinade with the lemon juice, salt, pepper and 2 tablespoons of oil and mix into the carrots/spring onions. Then set aside.
- Halve the eggplants and cut into 1/2 cm thick slices.
- Heat some olive oil in a pan and brown the eggplants on both sides. Season with salt and pepper.
- Also cut the zucchini and grilled cheese into 1/2 cm thick slices and sauté in the pan. Caution. The grilled cheese will brown quite quickly.Get the fried eggplant, zucchini and carrot salad ready and stir the Greek yogurt briefly until creamy.
- Warm the wraps in the microwave for 30 seconds or in the oven for one minute.
- Then spread the warm wrap with Greek yogurt and top with the roasted eggplant and zucchini on the bottom half.
- Finally top with the carrot salad and the fried grilled cheese and if you like it a little spicy, sprinkle with some chili flakes.
- Then roll the wrap, cut in half and arrange. (e.g.: with a few fresh basil leaves).
- Buen Provecho!