Aubergene, Advocado and Bacon Wraps

Oh my gosh, I am in love with this little creation. I love egg plant simply cooked in a pan or on the BBQ with some olive oil and salt and pepper. They are such an underutilized vegetable and so great in so many ways. After cooking these I decided I wanted to play around with them as wraps and now have a new favourite way to enjoy egg plant. Incredibly satisfying and feel almost indulgent eating them…the added bacon helps with that! You could of course stuff with anything you have available, salmon, chicken….


Egg plant rolls-4

1 medium aubergene
Olive oil
Salt and pepper
Rocket leaves
Micro Greens
Salt and pepper

In a pan heat some olive oil.
Slice the egg plant length ways into as thin a strips as you can manage.
Then place the strips into a pan, I got about 3 in the pan at a time. Allow the side to cook and soak up the olive oil, then turn. If the pan is dry or the egg plant sticks add some more olive oil.
Once cooked, remove from heat, and sit on a paper towel to soak up a little of the oil.
Then cook the bacon in the pan once done cooking the egg plant.
Then line the eggplant with avocado, followed with the strip of bacon, top off with rocket and micro greens, season with salt and pepper.

Then roll and enjoy!

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