Aubergine Burritos

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Preparation time:

Yield: 3 portions

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Keep your energy up and forget about hunger with these simple burritos. This eggplant appetizer packs a load of micro-nutrients thanks to watercress, basil and cilantro to help nourish your every cell.



  • 1 eggplant, peeled
  • Juice of ½ lime or lemon for soaking
  • ½ tsp. Celtic sea salt for soaking
  • 1 cup watercress
  • 1 cup basil leaves
  • 1 cup walnuts, pre-soaked for a few hours
  • 1 tsp. Jalapeno pepper, finely chopped
  • ½ – 3/4 tsp. Celtic sea salt
  • 2-3 cloves garlic, minced
  • 1 Tbs. lime juice
  • ½ red bell pepper, cut into slices
  • green onions and cilantro to garnish

Cut eggplant into thin slices longwise. Soak them for a few hours immersed in a bowl of water with the juice of ½ lemon and ½ tsp. Celtic sea salt. Then place the slices in the dehydrator and dehydrate at 105 F for a few hours or overnight until they soften enough for rolling.

Prepare the filling: combine watercress, basil, walnuts, Jalapeno pepper, ½ tsp. salt, garlic and 1 Tbs. lime juice in a food processor, and blend to achieve a pate-like consistency. Place a heaping teaspoon of filling onto the eggplant slice, add a slice of bell pepper, a sprig of cilantro and roll. Tie with green onions to help hold the shape, sprinkle with lime juice and serve.