Eggplant Tortillas

 

Ingredients

 

Serve 4

• 1 large eggplant

• salt and freshly ground black pepper to taste

• 4 tbsp extra-virgin olive oil

• 4-8 tortillas

• 4 tbsp spicy tomato salsa

• 8 oz/250 g Mozzarella cheese, sliced

• 2 tomatoes, thinly sliced

• 2 tbsp coarsely chopped basil

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Method:

1. Slice the eggplant into four thick slices. Place on a grill pan and cook for about 5-7 minutes on each side or until soft. Chop coarsely.

2. Fill each tortilla with the eggplant, salsa, Mozzarella, tomatoes and basil.

3. Tuck in the edges of the tortillas and fold to enclose the filling.

4. Lower the flame slightly beneath the frill pan. Grill the filled tortillas for 2-3 minutes on each side. Serve hot.