I am convinced a well-loved recipe is one of the nicest things a cook can pass along; Roasted Eggplant Wrap is worth sharing. I like to let a main dish take center stage and keep everything around it relaxed. I would be happy to make room for this on a generous Ramadan spread.
Ingredients
Instructions
- Everything I love in a wrap and it couldn’t be simpler. Presentation 💯 flavor 💯 ease 💯 vegetarian 💯 what are you waiting for, you just have to make this superb roll.
- 1 globe eggplant.
- 1 red bell pepper.
- 3-4 mushrooms + 1 tbs butter.
- Fresh Mozzarella cheese.
- Fresh basil.
- Roasted garlic.
- Panko.
- Bachamel sauce.
- 2 tbs butter.
- 3 tbs flour.
- 2 cups milk.
- Salt and pepper.
- 1/4 cup shredded Parmesan cheese.
- Drizzle the garlic with avocado oil and bake in a 400 F oven for 30-40 minutes or until the cloves are golden.
- Make the bachamel sauce: melt the butter add the flour and cook for a minute add the milk gradually while whisking, salt and pepper keep whisking until thickened. Remove from heat.
- Squeeze out the garlic into the bachamel add the cheese and whisk until incorporated.
- Blister the bell pepper on an open flame until charred (you can use the broiler instead) place in a ziplock bag for 20 minutes, then place in a bowl of water the skin will come off so easily. Slice length wise into 1/2 inch strips.
- Slice the eggplant thinly lengthwise, brush with olive oil on both sides sprinkle with salt and grill on both sides.
- Chop the mushrooms almost fine and cook in butter with salt and pepper.
- Assemble the roll: Line any surface with parchment paper arrange the eggplant length wise so they’re overlapping, save the smaller 4 slices to use on both sides horizontally ( to ensure closing the roll on the sides ).
- Next layer will be bell pepper, then fresh mozzarella (about 4 slices ), then bachamel (you don’t need to use all of it), after the mushrooms top it with basil leaves.
- Close the sides with the eggplant, start rolling using the parchment paper as your guide press as you roll.
- Place the roll with the parchment paper on a baking sheet sprinkle with panko and bake in a 425 F oven until panko is golden 10- 15 minutes.