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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Serving 3 of your 5-a-day, these are the perfect vegetarian lunchbox fillers - and they're delicious too!
1 Preheat oven to 200°C. Line 2 baking trays with baking paper. Place eggplant in a single layer on one prepared tray, then lightly spray with oil. Bake, turning once, for 20 minutes or until golden and tender.
2 Meanwhile, spread out mushrooms on remaining tray. Lightly spray with oil, then bake for 10 minutes or until tender and light golden. Transfer to a plate lined with paper towels to absorb excess moisture.
3 Place cream cheese, onion and basil in a small bowl, mixing well to combine. Season with freshly ground black pepper.
4 Place wraps on a clean work surface. Spread with cream cheese mixture (it won’t cover entire wrap), then top with spinach, eggplant, mushroom and tomato. Fold up base, then roll up to form pinwheel wraps. Serve each wrap cut into four.
Calories 288 cal
Kilojoules 1230 kJ
Total fat 7.1 g
Saturated fat 3.5 g
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