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Receta Roasted Eggplant And Goat Cheese Tortilla With Roasted Red
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Ingredientes
- 1 med Eggplant, thinly sliced
- 2 Tbsp. Extra virgin olive oil
- 1 lrg Red pepper
- 1 Tbsp. Red onion
- 3 Tbsp. Lime juice
- 1/4 tsp Cayenne pepper
- 2 Tbsp. Parsley, finely minced
- 1/2 c. Extra virgin olive oil, plus
- 1 tsp Extra virgin olive oil
- Â Â Salt and freshly grnd pepper, to taste
- 8 ounce Mild goat cheese
- 2 Tbsp. Fresh thyme, finely minced
- 4 lrg Flour tortillas
Direcciones
- How to Prepare the Eggplant:1. Preheat the oven to 350 F.
- 2. Lightly brush the eggplant in the extra virgin olive oil and season with salt and pepper to taste. Place on a baking sheet and roast for 45 min.
- 3. Wrap the tortillas in aluminum foil and place in the oven for 10 min to heat or possibly heat on burner.
- 4. Top each tortilla with 1/4 of the eggplant, thyme and goat cheese.
- Drizzle on the vinaigrette and roll up.
- How to Prepare the Vinaigrette:1. Preheat oven to 350 F.
- 2. Rub the red pepper with 1 tsp. extra virgin olive oil.
- 3. Place on a baking sheet and roast for 25 min.
- 4. Place in a paper bag to steam. Cut in half and remove the stem and seeds, peel off the skin and dice.
- 5. Place the pepper in a blender with red onion, lime juice, cayenne pepper, and parsley and blend till smooth.
- 6. Slowly add in the extra virgin olive oil, drop by drop at first, and continue blending till emulsified. Season with salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 519 | |
| Calories from Fat 418 | 81% |
| Total Fat 47.32g | 59% |
| Saturated Fat 13.16g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 216mg | 9% |
| Potassium 525mg | 15% |
| Total Carbs 14.14g | 4% |
| Dietary Fiber 7.0g | 23% |
| Sugars 6.43g | 4% |
| Protein 12.8g | 20% |
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