Crunch wrap "Bella Melanzana"

Name: Crunch wrap "Bella Melanzana"
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small aubergine; 7-10 Tbsp salt, pepper; 3 tablespoons + some Olive oil; 2 Tomatoes; 250 g Mozzarella; 4 Grissini; 4 Stem/s Basil; 50 g green olives (without stone); 5 Tortillawraps (25 cm Ø); 4 TABLESPOONS Balsamic cream

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

What goes on a pizza also fills a crunch wrap with joy: eggplants, basil, olives and tenderly melting mozzarella. In terms of crunchy nibbles, Grissini are in the running

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small aubergine
7-10 Tbsp salt, pepper
3 tablespoons + some Olive oil
2 Tomatoes
250 g Mozzarella
4 Grissini
4 Stem/s Basil
50 g green olives (without stone)
5 Tortillawraps (25 cm Ø)
4 TABLESPOONS Balsamic cream

Directions

1
Clean, wash and slice the aubergine. Salt the slices and let them steep for about 15 minutes.
2
Cut the olives into slices. Wash and dice the tomatoes. Drain cheese, pluck. Break Grissini into pieces. Wash basil, shake dry, pluck leaves. Dab aubergines dry, fry in 3 tbsp. hot oil on each side for about 2 minutes, season with salt and pepper.
3
Fill wraps with prepared ingredients and balsamic cream, fold and fry.