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By superadmin | June 6, 2014 |
Makes 3 to 4 rollups (1 serving)
In this wrap, the grilled eggplant is the vehicle for the salty and sweet flavors of sardines and sundried tomatoes. Toss some extra eggplant on the grill for dinner and use it to assemble these quick and easy wraps in the morning before work. Roasted eggplant can also be used. Sardines are a Paleo power food because they are an excellent source of calcium and omega-3s. I like to buy Pacific sardines packed in olive oil and lemon.
1 large Italian eggplant
1 tbsp (18 g) salt
1 tsp fennel seeds
1 tsp dried rosemary
1 tbsp (15 ml) olive oil
1 tsp thyme
9 leaves fresh basil
¼ red onion, sliced very thin
9 sundried tomatoes
1 can (4.3 oz, or 120 g) sardines
Pinch of red pepper flakes (optional)
Slice the eggplant about ½ inch (1.3 cm) thick lengthwise. Lay out the eggplant slices (you only need 3 to 4 per serving) on a baking sheet and sprinkle with salt on both sides. Allow to sit for about 30 minutes as the salt pulls the moisture from the eggplant. Meanwhile, grind the fennel and rosemary with a mortar and pestle so they are a bit smaller. With a paper towel, remove the excess salt and moisture from the eggplant. Drizzle with olive oil and sprinkle with thyme, fennel and rosemary. Grill or roast the eggplant at 350 degrees F (180 degrees C, or gas mark 4) until light brown. To assemble each wrap, lay down a slice of eggplant then add the fresh basil for the first layer. Cover the with the thinly sliced onion, then the sundried tomatoes and finally, a sardine. Add a pinch of red pepper flakes if you wish. Roll up and use a toothpicks to hold together. These make excellent wraps for lunch or you can serve this as an appetizer using smaller slices of eggplant. For the office, roll into tinfoil and pack in a cooler bag or store in your office fridge until you’re ready to for lunch. Serve with a nice green salad, if you like.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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