Small Wraps with Peppers and Eggplant
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,486 cal. | (214 %) | ||
| Protein | 387.98 g | (396 %) | ||
| Fat | 292.47 g | (252 %) | ||
| Carbohydrates | 70.32 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.83 g | (26 %) |
| Vitamin A | 2,342.7 mg | (292,838 %) | ||
| Vitamin D | 5.32 μg | (27 %) | ||
| Vitamin E | 3.21 mg | (27 %) | ||
| Vitamin B₁ | 0.64 mg | (64 %) | ||
| Vitamin B₂ | 3.71 mg | (337 %) | ||
| Niacin | 85.02 mg | (709 %) | ||
| Vitamin B₆ | 1.21 mg | (86 %) | ||
| Folate | 154.43 μg | (51 %) | ||
| Pantothenic acid | 5.61 mg | (94 %) | ||
| Vitamin B₁₂ | 12.78 μg | (426 %) | ||
| Vitamin C | 7.16 mg | (8 %) | ||
| Potassium | 1,622.89 mg | (41 %) | ||
| Calcium | 12,740.6 mg | (1,274 %) | ||
| Magnesium | 510.35 mg | (170 %) | ||
| Iron | 10.73 mg | (72 %) | ||
| Zinc | 29.77 mg | (372 %) | ||
| Saturated fatty acids | 179.01 g | |||
| Cholesterol | 730.45 mg |
Preparation steps
Rinse and dry the eggplants and cut diagonally into slices. Marinate in salt water for about 15 minutes.
Preheat the broiler and line a baking sheet with parchment paper.
Rinse and halve the bell peppers, remove the seeds and ribs and cut lengthwise into wide columns. Place the pepper pieces on the baking sheet.
Rinse the eggplant slices, pat dry and place on the baking sheet. Drizzle the vegetables with olive oil and cook for about 10 minutes under the broiler, until the edges begin to brown. Remove and allow to cool slightly.
Rinse the basil, shake dry and pluck off the leaves. Purée with the Parmesan, the crème fraîche and the remaining oil. Season with salt and pepper.
Brush the tortillas with basil cream and top with eggplant and bell peppers. Roll up the tortilla, cut in half and serve in a bowl, garnished with basil.
