Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Greek Isle Roll




Source of Recipe


country living






List of Ingredients



• 1 (1 lb) eggplant
  
• 2 medium cloves garlic, finely chopped
  
• 1/4 cup olive oil
  
• 2 tsps dried oregano
  
• 1 tsp salt
  
• 1/4 tsp coarsely ground black pepper
  
• 4 (10") sandwich wraps, such as flour tortillas or lavash
  
• 4 T Tomato Jam*
  
• 20 basil leaves
  
• 1/2 cup feta cheese, crumbled (2 oz)
  






Instructions



1. Roast the eggplant: Preheat the oven to 425 degrees. Cut eggplant lengthwise into quarters, then cut 4 approximately 1/2" 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 shelt of the oven until slightly tender - about 15 minutes. Turn over eggplant slices and roast until golden brown - about 10 minutes more. Using a spatula, carefully remove from baking sheet.
   
2. Assemble the sandwiches: Place 4 flour wraps on a clean work surface. Spread 1 T of Tomato Jam on each wrap followed by 4 eggplant slices and 5 basil leaves. Sprinkle 2 T feta cheese over each wrap and roll into a sandwich. Cut in half and secure each half with a toothpick. Serve warm or at room temperature.
   






Final Comments


Yields: 4 servings

*See recipe for Tomato Jam.