PKG OF 6 - 10 SELECTED VARIETIES
100 - 125 g SELECTED VARIETIES
Salt eggplant slices on both sides and let sweat for 30 minutes. Pat dry and set aside.
In a frying pan, heat oil and cook eggplant slices for 3 to 5 minutes, or until preferred doneness, turning once. Remove from frying pan. In same pan, cook tomato and onion for 2 to 3 minutes while stirring. Add olive oil as needed. Remove from heat.
Place each tortilla on serving plate. Brush centre of each tortilla with some olive oil. Sprinkle with oregano and basil. Arrange prosciutto slices in centre of each tortilla and garnish with grilled vegetables, black olives and Feta. Season to taste with salt and pepper.
To serve, fold bottom edge of each tortilla over filling, then fold one side in and other side on top, overlapping to close. Secure with toothpick.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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