Eggplant Zucchini Wraps With Maple Syrup
Ingredients - Serves 4
- 1 medium-sized (or 400 g) eggplant, sliced lengthwise (about 16 slices)
- 2 medium-sized (or 400 g) zucchini (or courgette), sliced lengthwise
- 4 wraps
- maple syrup, to drizzle over
- feta cheese, crumbled, optional
- extra virgin olive oil, to drizzle over, optional
- Salt, to taste
Steps
- Rub salt over the eggplant slices. Set aside for at least 15 minutes and press each slice between your hands to get rid of the water
- On a hot griddle, grill the eggplant and zucchini slices with some oil drizzled over them. Set aside
- To assemble the wraps
- Arrange the grilled vegetables on each wrap. Crumble feta cheese over them and drizzle with maple syrup
- Roll them up and serve as is or optionally, toast the wrap in a sandwich press
By Sirisha Tadimalla on