The Madison Wrap
- Andrew Gallagher
3eachEggplant, roasted slices
0.25cupReduced fat cheese, shredded
- Prepare roasted eggplant by slicing, patting dry and drizzle lightly with olive oil. Lightly season and toss with a small amount of crushed garlic and grill on a sandwich grill or roast in the oven for 10 minutes until soft and golden.
- Place vegetables down the centre of the wrap, top with cheese and dressing.
- Wrap and lightly toast in a sandwich grill.
A delicious vegetarian wrap made fresh in the tuckshop.
This makes a fantastic vegetarian wrap with nice crunch added by the cucumber so be careful not to over toast. To prepare a quick aioli dressing, mix reduced fat mayonnaise with some crushed garlic and refrigerate overnight to let the flavours develop.