Eggplant Wraps

Recipe submitted by Gia

Eggplant Wraps

Eggplants wraps are delicious and simple to make appetizer recipe that can adapted further by using any type of cheese or tortilla. Enjoy. Its is nice vegetarian vegan snack option.

Course snacks

Cuisine Indian

Ingredients

Ingredients:

1 eggplant
1 jar (7oz.)roasted red peppers
1 small package sliced mushrooms, any kind you like, (I prefer small white)
1 package (8oz.) Shredded Vegan Mozzarella Cheese
1 package Vegan Tortilla Wraps (preferably large size)
1 Clove Fresh Garlic
Sea Salt (to taste)
Black Pepper (to taste)
Red Pepper Flakes
Dried Italian Seasoning, usually a combo of Basil, Oregano, Parsely
Balsamic Vinegrette Dressing

Instructions

Method

Slice Eggplant into thin slices
Slice garlic into small pieces
Add Olive Oil to frying pan
Add garlic to frying pan and start to brown
Add slices of eggplant and slices of mushroom to frying pan
Sprinkle with a little sea salt, black pepper, red pepper flakes, and Italian seasoning.
Brown on each side, until golden brown
As they are done, place on paper towel to absorb oil
Lay out a tortilla on flat surface
Sprinkle with cheese
Add eggplant evenly on tortilla
Scatter mushrooms on tortilla
Add red peppers onto tortilla
Sprinkle with some of the Italian seasoning
You can either drizzle balsamic dressing on top of your tortilla before you roll it together, or you can serve the dressing on the side.
Fold the right and left side of your tortilla, just a little, and then roll up from the bottom to the top.
Then cut down the middle, and serve two halves next to each other.
You can serve as is, or with a side salad of your choice.

Notes

Note: You can substitute the cheese and tortilla wraps for any type of Mozzarella Cheese you like, and any kind of Tortilla wraps you like. Such as whole wheat wraps, etc.

The post Eggplant Wraps appeared first on Manjula’s Kitchen.

Vethalai Thogayal recipe

Vethalai thogayal recipe | Betel leaves, paan leaves thogayal – Easy to make Vethalai chutney or thogayal recipe

Vethalai | paan leaves | Betel leaves – aids in digestion and helps to reduce cold and cough. Usually, Paan is served at Indian weddings at the end of the meal. As paan leaves | vethalai aids in digestion it is always given at the end of meals. Also, it is a great source of calcium and Vitamin C paan leaves | vethalai is given to lactating mothers.

We use Vethalai |paan leaves in all our poojas. Usually after the pooja, vethali gets wasted and many of us don’t know what to do with that. I have already posted Vethalai rasam and Vethalai poondu sadam recipe in Jeyashris kitchen. On my recent trip, I learned this recipe from my mami, who is a great cook. I have learned a lot of recipes from her. She shared a few recipe on this trip and I have noted them too. I will share the recipes on Jeyashris Kitchen.

Coming to this Vethalai thogayal, it is a simple recipe with onion and garlic. You can skip onion and garlic if you do not wish to add. Check out the ‘Notes’ section for the variation.

Check out our other paan recipes, Paan ladoo, paan phirni, paan ice cream.

Vethalai thogayal recipe

Betel leaves | paan leaves chutney recipe

Course Condiment

Cuisine South Indian

Keyword paan leaves,, Thogayal recipes

Prep Time 15

Cook Time 15

Total Time 30

Author Jeyashri suresh

Ingredients

10 vethalai | paan leaves | betel leaves
2 tbsp curry leaves
1 tbsp urad dal
1 tbsp chana dal
4-5 red chili
A small piece of tamarind
2 tbsp coconut
Salt as needed
Little water to grind
12 small onion
8 garlic cloves
1 tbsp sesame oil

Instructions

Wash and finely chop the vethalai | paan leaves. Take out the top step part.
In a pan add sesame oil, and add small onion and garlic.
Saute till the onions turn slightly golden brown.
Take out and keep aside.
In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
Saute in a medium flame till the dal turns golden brown.
Add curry leaves and finely chopped vethalai | paan leaves.
Saute for a minute and switch off.
Add 2 tbsp coconut and salt.
Allow everything to cool.
Grind into a slighty coarse paste.
Add little water while grinding.
Vethalai thogayal ready.