Small Wraps with Bell Pepper and Eggplant

Ingredients

• 2 Eggplants
• Salt
• 2 red bell peppers
• 3 tbsp olive oil
• 4 wheat tortillas
• 2 handful basil
• 30 g Parmesan
• 2 tbsp crème fraîche
• Pepper
• basil (for garnish)

Instructions

1. 1.

   Wash, dry and cut the eggplants diagonally into slices. Salt them and let soak in water for about 15 minutes.

2. 2.

   Preheat the oven to grill mode and line a baking sheet with parchment paper.

3. 3.

   Wash the bell peppers, halve them, remove seeds and white membranes, then slice lengthwise into strips. Place the pepper pieces on the baking sheet. Rinse, dry, and place the eggplant slices on the tray as well. Drizzle the vegetables with 2 tbsp olive oil and grill for about 10 minutes until they develop brown edges. Remove and let cool slightly.

4. 4.

   Rinse the basil, shake off excess water, and pluck the leaves. Blend the basil with parmesan, crème fraîche, and remaining oil. Season with salt and pepper to taste.

5. 5.

   Spread the basil cream on the tortillas and top with eggplant and bell pepper slices. Roll up the flatbreads, cut them in half across the middle, place in a bowl, and garnish with basil.