Wild Mushroom And Eggplant Wrap Recipe
Grilled mushroom trio, sautéed eggplant, goat cheese, caramelized onions, arugula, and roasted red peppers.
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Ingredients
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Wrap Ingredients
Method
Preparation Directions
- 1
Grill the Mushrooms
Preheat your grill or grill pan over medium-high heat. Toss the mixed wild mushrooms with 1 tablespoon of olive oil, salt, and pepper. Grill the mushrooms for about 5-7 minutes until tender and slightly charred. Remove from the grill and set aside.
- 2
Sauté the Eggplant
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until golden and tender. Season with salt and pepper. Remove from heat.
- 3
Caramelize the Onions
In the same skillet, add another tablespoon of olive oil and sliced onion. Cook on low heat, stirring occasionally, until the onions are soft and golden brown, about 10-15 minutes.
- 4
Assemble the Wraps
On each whole wheat wrap, layer sautéed eggplant, grilled mushrooms, caramelized onions, arugula, goat cheese, and roasted red peppers. Drizzle with balsamic vinegar for extra flavor.
- 5
Wrap and Serve
Fold in the sides of each wrap and roll tightly from the bottom up. Cut in half if desired and serve immediately.