Name: Aubergine Wraps recipe by Meena C R at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 - Brinjal | Aubergine | Eggplant slices; Olive Oil for brushing Brinjal slices; Pudina | Mint Leaves for garnish; Toothpick; For Filling :; 1/2 tsp - Olive Oil; 1/4 th - Green Bell Pepper julienne; 1/4 th - Red Bell Pepper julienne; 1/4 th - Yellow Bell Pepper julienne; 1/2 - Onion small thinly sliced; Oregano Flakes | To taste; Basil Flakes | To Taste; Chilli Flakes | To Taste; Salt | To taste; 1 tbsp - Parmesan Cheese grated

Ingredients Serving: 4

4 - Brinjal | Aubergine | Eggplant slices
Olive Oil for brushing Brinjal slices
Pudina | Mint Leaves for garnish
Toothpick
For Filling :
1/2 tsp - Olive Oil
1/4 th - Green Bell Pepper julienne
1/4 th - Red Bell Pepper julienne
1/4 th - Yellow Bell Pepper julienne
1/2 - Onion small thinly sliced
Oregano Flakes | To taste
Basil Flakes | To Taste
Chilli Flakes | To Taste
Salt | To taste
1 tbsp - Parmesan Cheese grated

Instructions

Preparing the Brinjal: Slice Brinjals length wise to thin uniform strips. The long shaped brinjals will be the best for this. Brush Olive oil on both sides.
On a grill, gently cook both sides for about a minute till the brinjals are done and become soft. Ensure they do not burn.
For the Filling: In a non stick pan, heat oil & saute onion for a minute. Add the bell peppers, salt, oregano, basil and chili flakes. Toss and switch off the gas. Transfer the bell pepper mix to a bowl and add Parmesan Cheese. Gently mix.
Preparing Aubergine Wraps: Place the sauteed Brinjal slice on a flat surface. Place a bit of the filling towards the tip of the slice and gently roll it up. Secure the edge with a toothpick. Garnish with Mint leaves.
Serve with any dip | Tomato Sauce.

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