| Here's What's Cookin': |
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| Instructions: | Preheat the oven to 425o. Cut the eggplant into rounds about half an inch thick. Spread 1/2 teaspoon of oil on a baking sheet, and place the eggplant pieces on it. Use your finger to dab and smear a bit of oil on the top of each piece -- use maybe a teaspoon of oil for this. Bake the eggplant for ten minutes, then flip the pieces over and bake ten minutes more. If they are still quite firm, bake five to ten minutes more after flipping again. Remove from baking sheet promptly and layer in a container if preparing veggies ahead of time. Refrigerate. Cut the pepper into four wedges and remove all the seeds and white membrane. trim the ends so the wedges will lie on a baking sheet with the skin side up. Dip a finger in oil and rub the skins with it. Oil the baking sheet too. This all should take about half a teaspoon of oil. Broil the pepper wedges on the highest position until the skins begin to blacken. Remove from the oven and wrap in plastic wrap of aluminum foil to cool. When cool, remove skins and discard. Slice wedges lengthwise so there are 8 pieces in all, one for each wrap. Slice the mushrooms and fry in a non-stick pan with one teaspoon of oil. Stir frequently to keep them from sticking. When they are cooked, sprinkle with a tablespoon of balsamic vinegar -- use more or less to taste. Slice the olives lengthwise into quarters. Smash the feta cheese with a fork in a small bowl until very fine, then mix with cream cheese. To assemble wraps, spread a tortilla thinly with cream cheese spread. Lay two or three eggplant rounds on one end in a row, and sprinkle with salt. Lay a red pepper slice next to the eggplant, then place four olive slices in a row across the tortilla. Sprinkle mushrooms and onions on top, then roll tightly, starting with the side where the vegetable are. |
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