Usuba
Flatbread Rolls with Guacamole and Goat Cheese
Thin slices of baked eggplant and zucchini combined with creamy guacamole and goat cheese, wrapped in a warm tortilla. A light and fresh dish with vegetables, herbs, and tomatoes.
- Total
- 20 min
- Standard serving
- 790 g
Ingredients
Total 9
Instructions
- 1
Step 1
Slice the zucchini and eggplant into thin slices. Grease a baking dish with olive oil, arrange the vegetable slices in a single layer, and bake for 10 minutes at 200 °C.
- 2
Step 2
Prepare guacamole. Chop the avocado, finely mince the red onion and cilantro. Cut the tomato into four pieces, remove the juice and seeds, mince the flesh.
Combine avocado, tomato pulp, onion, and cilantro in a bowl, season with salt, lightly mash, and mix with a fork until smooth and uniform.
- 3
Step 3
Heat a flat skillet over high heat. Place the flatbread on the skillet, heat on one side, then on the other.
- 4
Step 4
Remove the flatbread from the pan. Evenly spread half of the guacamole on one side, place the cooked eggplant and zucchini slices on top, then add goat cheese, lettuce leaves, and tomato.
Roll the flatbread into a tube, cut it into two parts. Serve with lettuce leaves and remaining guacamole.
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