Vegetarian wraps with eggplant and tomato sauce

Ingredients

• 2aubergines
• 2 handfulsrocket
• 4wraps
• 1 packetpassata
• 2 handfulsgrated cheese
• to tasteolive oil
• to tastepepper and salt

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Slice the aubergines

   Cut the aubergines lengthways into slices about 1.5 cm thick. Drizzle them with olive oil and season with salt and pepper.

3. 3

   Grill the aubergines

   Grill the slices in the oven for about 20–30 minutes, or cook them in a pan instead.

4. 4

   Fill the wraps

   Spread passata over the wraps and scatter over some grated cheese. Once the aubergine slices are ready, place them on the wraps, then add a little more cheese, some rocket, salt and pepper.

5. 5

   Roll and serve

   Roll up the wraps and secure each with a skewer. If you like, heat them in a frying pan for about 1 minute.

What are aubergine and tomato wraps?

These are filled wraps with the familiar tomato, aubergine and cheese combination associated with Italian melanzane parmigiana, served in a format often linked with Mexican cooking. The filling is kept simple, with rocket adding a fresh, peppery contrast.

Grilling the aubergine softens it before it goes into the wraps, while passata spreads tomato flavour across each one. The result is a handy dinner that needs only a few ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 26g protein, 91g carbs, 27g fat.

The wraps provide most of the carbohydrate, while aubergine and rocket contribute fibre; the cheese supplies much of the protein and fat. Add a side salad or extra vegetables to round out the plate without making the filling more substantial.

Choosing the ingredients

Aubergine: slice it lengthways so the pieces are easy to arrange inside the wraps. Try to keep the slices a similar thickness so they cook at roughly the same pace.

Passata and cheese: passata makes a smooth, quick sauce, and grated cheese is easy to scatter over the filling. The recipe does not specify a cheese type, so use one that melts well.

Getting the aubergine ready

Seasoning: coat the slices lightly with olive oil, salt and pepper before grilling. The oil helps season the surface and keeps the aubergine from drying out as it cooks.

Grilling: allow about 20–30 minutes in the oven at 180°C, as directed. The slices should be soft enough to fold into a wrap; check them as they cook, since thickness can affect the timing.

Building the wraps

Layering: spread the passata over the wraps, then add some cheese before the aubergine. Finish with a little more cheese and the rocket, seasoning the filling with salt and pepper.

Rolling: keep the filling arranged so the wrap can close without tearing. A skewer holds each rolled wrap together for serving.

Serving and texture

The aubergine should be tender, the rocket still fresh, and the cheese scattered through the filling. Heating the finished wraps in a frying pan for about 1 minute is optional and gives them a warm finish.

Serve them straight after assembly so the rocket stays lively and the wraps are easy to handle. A simple salad or extra vegetables make a suitable side.

Timing the meal

The aubergine takes the longest part of the method, with the stated oven time of about 20–30 minutes. While it grills, the other ingredients can be set out ready for filling.

The recipe gives no total preparation time, so use the aubergine's doneness rather than a fixed overall schedule to decide when to assemble the wraps.

Recipe notes & tips

• Cut the aubergines lengthways into evenly thick slices so they cook consistently.
• Season the aubergine before grilling so the flavour reaches the slices themselves.
• Keep some cheese aside to add after arranging the aubergine on the wraps.
• Add the rocket near the end so it retains its fresh texture.
• Secure each wrap with a skewer before serving.

Variations

• Add herbs: Scatter chopped fresh basil over the filling for an aromatic note.
• Change the cheese: Use a different well-melting grated cheese to suit what you have.
• Add chilli: Sprinkle chilli flakes over the passata for gentle heat.
• Use a pan: Cook the aubergine slices in a frying pan instead of grilling them in the oven.
• Toast the wraps: Warm the rolled wraps in a frying pan for about 1 minute.

Common mistakes to avoid

• Uneven slices: Some pieces may cook faster than others; cut the aubergine to a similar thickness.
• Too much filling: An overfilled wrap is difficult to roll; use only enough filling for it to close neatly.
• Skipping seasoning: Plain aubergine can taste flat; season it with salt and pepper before grilling.
• Overcooking the rocket: It can lose its fresh character; add it during assembly rather than grilling it.
• Forgetting the skewer: The wraps may unroll before serving; secure each one after rolling.

How to store

Refrigerate leftover assembled wraps in a covered container and eat within 2 days. Reheat in a frying pan until warmed through; the rocket may soften after storage.

Frequently asked questions