Videhis VeggieTable

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Brinjal Wraps

Brinjals, Aubergines or Eggplants as some may call it; are one among my favourite vegetables to cook with.  They great in curries, chutney’s, salads, sandwiches as well as bakes.  In this recipe I’ve used them as a wrap, I find that the meaty texture lends well against the fresh crunchy leafy green filling along with a small dollop of vegan mayonnaise and sweet chilli sauce.  These are perfect as starters, snacks or if you just looking for something light and healthy to nibble on.

Brinjal Wraps By Videhi

Preparation:  10 – 15 mins   Cooking time:  30  mins  Servings: 20

2 large brinjals

2 handfuls Speciality lettuce or curly leaf lettuce

2 medium carrots julienned

1 small red baby cabbage finely sliced

4-5 springs onions finely sliced lengthwise

Dressing (mix the following ingredients together in a bowl)

1 cup (250ml) vegan mayonnaise

½ cup (125ml) sweet chilli sauce

Let’s Get Wrapping & Rolling 😊

Wash and slice brinjals lengthwise about 3mm thick (keep them as thin as possible)

Heat a large non-stick pan on high heat

Fry the brinjals on both sides until they are cooked and slightly charred, once cooked remove and keep aside.  (you may add a drop of oil if you like)

On a slice of cooked brinjal, layer some lettuce, carrots, cabbage and spring onions next to each other along the length of the brinjal slice.

Add a small dollop of dressing

Now roll up from one end like a Swiss roll and secure with a tooth pick

Serving suggestions:  perfect as starters or snacks.

#Hot tip:  The dressing can be replaced with hummus



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