Eggplant Lavash Rolls Recipe

Overview

Recipe by Chef Michael Reining of The Radio Kitchen.

Step 1

Slice the eggplants, lenghtwise, into 1/4" slices. Then in a skillet over medium-high heat, saute them in olive oil until they are just tender and are getting slightly golden. Do them in small batches, so as not to over-crowd the skillet. Set aside to cool.

Step 2

Mix together the cream cheese, mustard, milk, pesto, salt and pepper.

Step 3

With a rubber spatula, spread a dollop of the cream cheese mixture evenly over the surface of a tortilla.

Step 4

Place a small handful of spring greens on the bottom third of the tortilla, then sprinkle a few onion strips over the top of the greens. Place a few of the red pepper strips along the top of the greens. Then finish with a line of grilled eggplant across the top.

Step 5

Start rolling the torilla up tightly from the bottom. Place the finished roll, seam side down on a tray. When you have completed all the rolls, place the tray in the refrigerator to allow the rolls to set.

Step 6

With a serated knife, cut across the rolls into bites that are about 3/4" wide. Arrange the rings tightly on a serving platter. Serve.

* NOTE: Flour tortillas are a good substitute for lavash or cracker bread. Plus, if you can find different colored, flavored tortillas, they make for a very nice presentation.

Chef Michael Reining is the host and producer of The Radio Kitchen. Chef Mike also caters and offers his Personal Chef services, "Chef Mike Presents!" in the greater San Francisco bay area. Email him at chefmike@radiokitchen.net  

Things You'll Need

  • 1package flour tortillas -- * see note
  • 8ounces cream cheese
  • 4ounces deli mustard
  • 1tablespoon milk
  • 4ounces pesto sauce
  • salt and pepper -- to taste
  • 2whole red bell peppers -- roasted, then cut into jullienne strips
  • 1/2 red onion -- julliened
  • 1small bag spring greens
  • 2whole eggplants

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