Mediterranean Eggplant wraps

Mediterranean Eggplant wraps

Mediterranean Eggplant wraps


  • Leaves Organic Herb Pot, Basil
  • Garnish with Organic Tomato, Cherry


Peel and slice the eggplants (_ cm thick). Soak them in salted water for 20 minutes. Drain and grill them on both sides on a preheated stake grill pan. Mix tomato puree, pepper, oregano, olive oil and a pinch of salt in a bowl. On each eggplant spread the mixture and add mozzarella, olives and a leaf of basil then roll it. Pre-heat the oven at 180?/200? C and bake for 15minutes . Serve with olive oil, basil and cherry tomatoes. ?


4 people

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