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Veggie Table - Show #47

Eggplant / Feta Wrap

4 -- 10" tortillas
4 -- Small (or one big) Italian eggplants, sliced
4 -- Medium Roma tomatoes, sliced and seeded
1 -- Large Spanish onion, ¼ inch slices
4 -- Heads of garlic, tops cut off

Marinade for the above:

1/3 cup (75 mL) -- Olive oil
½ cup* (125 mL) -- Fresh oregano
(* or ¼ cup (50 mL) -- Dry oregano)
¼ tsp (1 mL) -- Red pepper
1 tsp (5 mL) -- Sea salt
1 tsp (5 mL) -- Cracked black pepper
2 cups (500 mL) -- Feta cheese, crumbled and marinated in:
2 -- Lemons, juice of
¼ cup* (50 mL) -- Fresh dill
(* or 2 tbsp (25 mL) -- Dry dill)
¼ cup* (50 mL) -- Fresh oregano
(* or 2 tbsp (25 mL) -- Dry oregano)
To taste... -- Fresh ground black pepper
To taste... -- Salt (if using unsalted feta)

Heat oven to 300 degrees F. Toss sliced veggies and garlic in marinade. Add to baking pan and bake for 45-50 minutes. While baking, marinate crumbled feta.

Cool veggies after they've finished baking. Squeeze garlic into a bowl and mash to paste (will be soft). Spread a ¼ of the mixture on each tortilla, layer with two or three slices of eggplant, tomato, then onion - don't make it too thick or tortilla will split or break while rolling. Sprinkle with cheese and roll tight. You can eat this right now, warm, or roll tightly in foil or plastic wrap and eat the following day, cool or re-warmed.

Use one whole wrap as a main dish, quarters as a side, or sliced as appetizers.