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Aubergine Wraps: Vegan and Gluten-Free
This recipe gives you a balanced meal in no time. Soft aubergine slices replace the wrap, filled and topped with fresh vegetables and a little olive oil. Give them a try!
65Minutes
4Servings
18Steps
Step by step
Method
- Cut the aubergines into slices about 1 cm thick, leaving the skin on.
- Salt them and leave them for a while to draw out the bitterness.
- Rinse them and pat dry.
- Grease a baking dish with Ölich Olive Oil.
- Lay the aubergine slices in the dish and drizzle with a little more Ölich Olive Oil.
- Bake at 175°C for 25-30 minutes, until soft.
- Mix the cream cheese and mozzarella.
- Lay two aubergine slices side by side.
- Spread a spoonful of the cheese filling on one slice.
- Roll it up like a burrito.
- Repeat with the remaining aubergine slices.
- Heat a little Ölich Olive Oil in a pan.
- Add the grated tomato and garlic and fry briefly.
- Add the halved cherry tomatoes and season with salt and pepper.
- Simmer the sauce for 8-10 minutes, until slightly thickened.
- Pour the tomato sauce over the aubergine rolls.
- Garnish with fresh basil leaves.
- Bake for another 15-20 minutes, until the sauce bubbles and the rolls are golden brown.
Enjoy!
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From the Ölich Recipe Kitchen · oelich.com/en/blogs/oelich-rezeptekueche/gesunde-und-leckere-auberginen-wraps-vegane-und-glutenfreie-variante
What's inside
Try it with our products
These Ölich products make the recipe. Straight from us, fresh to you.
