Page 48 - The Heimishe Newsflash Volume 1215

TRI COLOR

EGGPLANT
WRAPS

This Tri Color Eggplant Wrap recipe is
a visually appealing, tasty, and healthy
treat for the entire family.

INGREDIENTS:
2 onions, sliced
oil, for sautéing
2 red peppers, julienned
2 orange peppers, julienned
2 yellow peppers, julienned
1 tsp salt
2 garlic, minced
black pepper, to taste
1/2 tsp basil
1 tbsp mushroom consommé
16 oz breaded eggplant sticks,
fried
2-3 eggs, for dipping
3/4 cup cornflake crumbs
oil, for frying
wraps

DIRECTIONS:
In a large saucepan, sauté onions in oil until they
become translucent.
Add peppers and cook until they become soft.
Stirring constantly, add salt, garlic, black pepper, basil
and consommé.
Toss eggplant sticks into the pan and stir for 2 minutes.
Let the mixture cool down.
Fill the center of the wrap with the pepper mixture.
Brush the top part of the wrap with water.
Roll up the wrap and fold in the two sides.
Dip the wrap into the eggs and roll in cornflake crumbs.
Fry until it turns golden brown.
Cut it in the center and serve on lettuce.

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