White Eggplant & Avocado Wraps

At the beginning of the summer I planted a decent veggie garden in my backyard. Having never really successfully ever grown anything I was super excited when everything turned out. And kept turning out. Like a LOT of food. Way more than I had expected, so I needed to find creative ways to make all these veggies so I didn’t get bored of them. Tonight I kept it simple with a very basic appetizer which will make you look like a pro (and it tastes delicious).

Ingredients:

  • 1 large avocado, sliced into thin wedges
  • 1 large white eggplant, sliced length-wise in thin strips
  • 3 cherry tomatoes, sliced thinly (or halved, depending on how thick you want it)
  • 4 tbs. vegetable oil
  • salt, pepper and lemon juice to taste
  • toothpicks

 

Marinate the white eggplant strips in vegetable oil, salt, pepper and lemon juice for 5 minutes. Once the eggplant has absorbed some of the oil, heat a medium-sized skillet and add 4 strips at a time, turning every 2 minutes or until brown.

Once the eggplant is cool enough, place the avocado slices in the middle and roll both ends upwards (view photo for reference). Keep your finger on the middle fold and stick a toothpick down the center to keep everything in place. Add 1 slice of cherry tomato on top of the toothpick. I garnished mine with parsley and some larger slices of tomato just to add to the plate.

OM NOM NOM. Enjoy!

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