Eggplant Wrap Pies

Ingredients

• 12 Mission Low Carb Wraps, torn in half

• 1 large eggplant, halved and sliced thinly

• 2 tbsp lemon juice

• 350g reduced-fat ricotta cheese

• 3 spring onions, sliced thinly

• 1 garlic clove, crushed

• ¼ cup parsley leaves, chopped

• 2 tsp fresh oregano leaves, chopped

• ¼ tsp ground nutmeg

• 1 cup tomato passata

• ½ cup cheddar cheese

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Mission Low Carb Wraps

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Instructions

• Step 1

  Preheat oven to 180°C and grease a 12 cup muffin tray.

• Step 2

  Pour lemon juice over eggplant slices to avoid browning.

• Step 3

  In a medium bowl, mix together ricotta, spring onions, garlic, parsley, oregano and nutmeg. Season to taste.

• Step 4

  Line each muffin cup with 2 torn halves of Mission Low Carb Wraps. Layer with 2 eggplant slices, 2 tsp ricotta mix and 2 tsp passata. Repeat 1 more time then top with cheddar cheese.

• Step 5

  Loosely cover muffin tray with tin foil and bake for 15 minutes. Remove tin foil and cook for 5 to 8 minutes or until cheese is melted and wraps are slightly browned.

• Step 6

  Stand for 15 minutes and serve.