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🍽️ Vegetable Wraps with Smoky Basil Dip

385 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 2 red bell peppers
• 3 tbsp olive oil
• 4 wheat tortillas
• 2 handfuls basil
• 30 parmesan
• 2 tbsp crème fraîche
• pepper
• basil (for garnish)

Instructions

1. 1. Wash the eggplants thoroughly and pat them dry.
2. 2. Slice the eggplants diagonally into rounds.
3. 3. Sprinkle the slices with salt and let them sit for about 15 minutes to draw out the bitter liquid.
4. 4. Switch the oven to the grill function and preheat it.
5. 5. Line a baking tray with baking paper.
6. 6. Wash the bell peppers and cut them in half.
7. 7. Remove the seeds and the white inner membranes from the bell peppers.
8. 8. Cut the pepper pieces into wide strips.
9. 9. Place the pepper pieces on the prepared baking tray.
10. 10. Rinse the eggplant slices to remove the salt.
11. 11. Dry the eggplant slices with a kitchen towel.
12. 12. Place the eggplant slices on the baking tray next to the peppers.
13. 13. Drizzle the vegetables with two tablespoons of olive oil.
14. 14. Grill the vegetables for about 10 minutes until they have browned edges.
15. 15. Take the baking tray out of the oven and let the vegetables cool down slightly.
16. 16. Wash the basil and shake off the excess water.
17. 17. Pluck the basil leaves from the stems.
18. 18. Put the basil leaves, Parmesan, crème fraîche, and the remaining oil into a blender.
19. 19. Blend the ingredients into a smooth cream.
20. 20. Season the cream with salt and pepper to taste.
21. 21. Spread the basil cream evenly over the tortillas.
22. 22. Top the tortillas with the grilled eggplant and pepper pieces.
23. 23. Roll the flatbreads up tightly.
24. 24. Cut the wraps in half in the middle.
25. 25. Place the wraps into a serving dish.
26. 26. Garnish the wraps with fresh basil leaves.

Nutrition per serving

• kcal: 385
• Protein: 13 g · Fett/Fat: 18 g · Carbs: 42 g