Wrap with Eggplant Pesto

29 Mrt

This recipe is one of my favorites! Me and my brother have come across this dish at a theater festival in the Netherlands. During the summer that I worked there at the ticket center, I loved this dish so much, I ate it every night :). Sometimes with fish, sometimes with chicken or beef, it didn’t matter which version of the wrap I chose, the taste of the pesto together with eggplant was perfect with everything! After several nights in a row me and my brother asked the chef for the recipe and I we were so glad he gave it to us! Yesterday I made these wraps with homemade tortillas, which makes it even more delicious. To make tortillas yourself is really easy. Click here for the recipe.


(for 2 people)

4 small eggplants, 30 g. basil, 25 g. of Parmesan cheese, 1 clove of garlic, 2 tablespoons of pine nuts, 6 tablespoons of olive oil, salt and pepper, 10o g. rocket salad, 6 small wraps (buy them or make them yourself), 300 g. of white fish(filet) or chicken.


Preheat the oven on 200 degrees Celsius. Cut the eggplants vertically in half. Lay them in the oven for 15 minutes, so the vegetable will dry. Roast the pine nuts shortly in a pan until they are brown.

Put the basil, pine nuts, olive oil, Parmesan cheese, garlic and salt and pepper together in a jar. Blend them until they become Pesto.
Take the eggplants from the oven and peel the vegetable meat out. Add this to the jar with pesto. Blend them together so the pesto becomes mixed with the eggplant.

Meanwhile, you can make the flower tortillas.

Cut the chicken into small pieces and bake them seasoned with salt and pepper. If you want to use fish instead, go ahead :).

Take a flower tortilla, put some rocket salad on it, the fish or chicken and add the eggplant pesto. Buon appetito!

melanzwrap1 melanzwrap2 melanzwrap3 melanzwrap5 melanzwrap4


3 Reacties to “Wrap with Eggplant Pesto”

  1. Sabine Mous maart 30, 2013 bij 1:14 am #

    Hai Lotte, leuke blog heb je! Heb dit gerecht vanavond gemaakt, want het klonk wel goed! Inderdaad erg lekker, maar had wel wat moeite om de aubergine uit de schil te ‘lepelen’, daar kwam wat grof geweld bij kijken! Bedankt voor het recept! Groetjes, Sabine Mous

    • lotteroma maart 30, 2013 bij 1:04 pm #

      Heey Sabine, wat leuk een reactie van jou! En dank je 🙂 Ik vind het heel leuk om recepten uit te zoeken en erover te schrijven, maar eten is het leukst! Wat vreemd van de aubergines? Misschien hebben we een ander soort oven? Ik zal voor de zekerheid de oventijd even aanpassen, misschien gaat het dan beter. Groetjes Lotte


  1. Homemade flower tortillas | cucinareconlotte - maart 29, 2013

    […] Want to have an idea for a filling? Click here. […]

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