Grilled Eggplant Wrap

This is very practical appetizer if you have grilled eggplant and hash brown in hand.
I usually have a bowl of spare grilled eggplant for spontaneous gatherings
Hash brown is really minutes to make here we go for this delicious appetizer.
Ingredients:
3 spinach or whole grain tortilla wraps (make sure they are fresh)
1/2 C eggplant (2 grilled eggplant and inside scooped out)
1/2 C hash brown (made of 2 medium potato +1/2 Tbsp. olive oil +1/4 C mozzarella cheese)
1 tomato (cut in long strips)
A bunch arugula 
Black pepper
Himalayan salt
1/4 C home made mayonnaise
1    Egg
1/2 tsp. Vinegar
1/2 tsp. salt
1 C olive oil
Blend first three ingredients and add olive oil very slowly keep blending until all olive oil is used out.
 Making:
Grill eggplants and scoop inside out chop irregularly add some salt set a side

Peel and grate the potatoes sauté in 1/2 Tbsp. olive oil add mozzarella cheese when potato browns. Set a side

Cut tomato longitude

Wash and pat dry the arugula

Prepare mayonnaise as directed set aside

Divide the first three ingredients in 3 parts

On tortilla wrap,

Spread the grilled eggplant, hash brown, arugula and the tomato as it shown on the photo

Roll the wrap and cut in 1.5 inch pieces

Repeat the same process with the other two wraps

Garnish with home made mayonnaise

Service right away


9/30/2015


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