Recipe

Roasted Eggplant W Feta And Tomato Jam Wraps Recipe

	Californiacook / All my dishes 3 months, 1 week ago Another great use for tomato jam (recipe posted on this site). Serve as a sandwich for lunch -- or slice the wraps, secure w/ toothpicks & serve as finger food. Prep:10m Cook:30m Servings:4	Californiac
	tomatojam eggplant wrap

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Ingredients

1 eggplant -- (1-pound)

2 medium garlic cloves -- finely chopped

1/4 cup olive oil

2 teaspoon dried oregano

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 flour tortillas -- (10-inch) or lavosh

4 tablespoon Tomato Jam -- See my posted Tomato Jam recipe

20 basil leaves

1/2 cup feta cheese -- crumbled

Directions

Preheat oven to 425 F. Cut eggplant lengthwise into quarters, then cut 4 approximately 1/2-inch wedges from each quarter, for a total of 16 slices. In a large bowl, place eggplant and toss with garlic, olive oil, oregano, salt, and pepper.

On a nonstick baking sheet, place eggplant slices in a single layer. Roast on the middle shelf of the oven until slightly tender -- about 15 minutes. Turn over eggplant slices and roast until golden brown -- about 10 more minutes. Using a spatula, carefully remove from baking sheet.

Spread 1 tablespoon of Tomato Jam on each wrap followed by 4 eggplant slices and 5 basil leaves. Sprinkle 2 tablespoons feta over each wrap and roll into a sandwich. Cut in half and secure each half with a toothpick. Serve warm or at room temperature.

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