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Baked Eggplant Wraps With Artichoke Salad

drbhaldave's picture
  Brinjals 2 Large
  Olive oil 1 Tablespoon
  Carrot 1
  For pesto 1 Tablespoon
  Pasta 1 Cup (16 tbs) (Barilla)
  Cheese 1 Tablespoon

Reviewer’s Note:

Directions for preparation:

• Slice the brinjals and brush them with olive oil.
• Put an aluminum sheet on a baking pan and coat it with olive oil.
• Quick roast them.
• Shred the carrot
• Make the cheese filling and put it in a pan.
• Add the carrots and herbal pesto to it
• Boil the barilla pasta.
• Put the filling on the brinjal slices. Roll them to form wraps.
• Serve in a pan with boiled pasta with the pesto and shredded cheese.
• Bake the wraps at 350 degrees for 40-60 minutes.
• Serve with a salad of artichoke hearts.

Directions for a salmon salad:

• Mix prepared horseradish cream with mayonnaise with canned salmon.
• Season with salt and ground pepper. You add some lime condiment to flavor it too.
• Mix in some chopped vegetables of choice like onions, celery etc.
• Serve with a bread of choice.

Recipe Summary

Difficulty Level: 
Side Dish
Baked eggplant wraps served with artichoke or healthy salmon salad is good enough to get everyone drooling. Bale Dave assures that you have a cakewalk through the preparation and method. Try this more often!

Rate It

Your rating: None
Average: 3.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 179 Calories from Fat 51

% Daily Value*

Total Fat 6 g8.9%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 3.9 mg1.3%

Sodium 38.5 mg1.6%

Total Carbohydrates 28 g9.4%

Dietary Fiber 8.9 g35.5%

Sugars 6.8 g

Protein 6 g11.4%

Vitamin A 52.9% Vitamin C 9.9%

Calcium 5.3% Iron 5.4%

*Based on a 2000 Calorie diet

Baked Eggplant Wraps With Artichoke Salad Recipe Video