The fact that you cannot eat raw eggplants (due to the bitter compounds they contain and the toxic solanine) is the only “downside” to this vegetable. Otherwise, the plump, purple fruit is packed with good properties. It is said to help lower blood lipids and thus protect the heart. It slows down cellular aging and regulates fluid balance. If you want to stimulate digestion, the eggplant is also a great choice. Furthermore, with its incredible 93 percent water content, it really keeps you trim – perfect for any low-calorie diet.
Recipe: Veggie Eggplant Wrap
Total time: approx. 45 minutes
Difficulty level: easy
Ingredients for 4 people
Ingredients:
2 carrots
2 spring onions
Approx. 3 sprigs each of mint and coriander
3 tbsp lemon juice
Salt, ground pepper
Cumin
6 tbsp olive oil
20 g watercress or baby spinach
1 eggplant
1 zucchini
225 g feta or halloumi (depending on taste)
4 tortillas (wraps)
Preparation:
- Wash and dry the vegetables and herbs well. Coarsely grate the carrots. Cut the spring onions into rings. Chop the mint and coriander. Mix the lemon juice, salt, pepper, and 2 tbsp of olive oil into a marinade and combine with the carrots and spring onions.
- Wash and dry the vegetables and watercress or spinach. Slice the eggplant lengthwise. Slice the zucchini into rounds. Heat 3 tbsp of oil in a non-stick pan and brown the vegetables in batches on each side. Season with salt, pepper, and cumin.
- If using halloumi, heat 1 tbsp of oil in a pan and fry the diced halloumi until golden brown. If using feta cheese, simply dice it.
- Arrange the wraps with eggplant, zucchini, carrot salad, warm halloumi or cold feta cheese, and sprinkle with watercress or baby spinach. Roll or fold up.
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